Guatemala Las Moritas

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  45
• Bright
  30
• Comforting
  25
• Floral
  25
• Sweet
  25
• Funky
  20

Gooseberry. Custard. Black Tea . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting Origin Sierras De Las Minas VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Red Pacamara Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude 1700-1800 masl Farm Las Moritas Producer Don Higinio Roast Level Filter About this coffee: We’re proud to introduce Las Moritas, an exceptional washed Red Pacamara from Guatemala. Carefully produced by Don Higinio’s family and sourced through Los Volcanes, this coffee reflects decades of dedication, altitude, and terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.-driven complexity. Expect taste notes of gooseberry, custard, black tea and a silky mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. The Story: Don Higinio and his wife Doña Aura bought their first small plot of land in 1988, naming it San José Las Moritas. Before the purchase of Las Moritas, tomatoes, beans, potatoes and corn were grown on the land. Las Moritas would be the first of many farms Don Higinio would acquire over the years. The first coffee seeds planted here were given to Don Higinio from his father. They began with less than a hectare of land, planting bourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietals and small trees. Every year they purchased more land for Las Moritas. Now San Jose Las Moritas is made up of many different parcels of land such as Cerro de Oro, El Potrero, La Camioneta and La Posa. Real Café Los Planes and Moritas Vista Real are also separate farms that fall under the Las Moritas coffee category. These parcels of land that make up Las Moritas have red and yellow Bourbon, Pache, Pacamara, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Tipica, CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., and a dozen other rare varietals. The shade trees are mainly ingas, pine trees, avocado trees, and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. forest. Las Moritas also cultivates corn, beans, tomatoes, and peaches to be sold in local markets. Spanning between an altitude of 1,200-1,800 meters with various types of terrain, soil, and climates, this land makes for diverse growing conditions. In total, Las Moritas has 70 Hectares of land with 56 hectares d