El Morito Pacamara

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40

Introducing El Morito, a farm high in the mountains of Mataquescuintla, Guatemala, named in 1994 for the wild blackberries 'moras' that once grew there in abundance. Grown across elevations of 1,370–2,350 meters, over thirteen distinct Arabica varieties thrive here under 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. shade. An eco-conscious wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. on-site handles 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., natural, anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., and other experimental processes. Sustainability runs deep: about 70% of the farm remains forested, with 61% designated as preserved forest alongside ongoing investment in community and education programs. In the cup, we find a bright, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. acidity reminiscent of tangerine, layered with the elusive sweetness of strawberry, all balanced by a smooth, dark chocolate finish. Origin : Mataquescuintla, Jalapa, Guatemala Altitude: 1370–2350 MASL Farm: El Morito Producer : Jose Roberto Monterroso Pineda Varietal: Pacamara Processing : Washed