El Morito Gesha
Finca El Morito sits high in the mountains of Mataquescuintla, Guatemala, spanning elevations from 1,370 to 2,350 meters above sea level. When the land was first acquired in 1994, it was ripe with wild blackberries, moras in Spanish, the farm’s namesake fruit. Finca El Morito’s commitment to excellence has been recognized by Cup of Excellence Guatemala. They placed second this year, and first in 2022 with another washed geisha.
This gesha underwent an extended fermentation period of 120 hours in mucilage before the coffee was washed. Such a long fermentation period requires meticulous precision to keep conditions within check. The extended fermentation manifests beautifully in the cup. We taste a playful, bright profile - slightly winey, yet balanced and clean, with a creamy, silky mouthfeel. This coffee, which we purchased along with one of their Pacamaras, is our first purchase from Finca El Morito. We’re so excited to start carrying their coffee, and we’re looking forward to working with them more in the future.
Region Mataquescuitla, Guatemala
Altitud 1370-2350 MASL
Farm El Morito
Producer Jose Roberto Monterroso Pineda
Variety Gesha
Process Washed
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Sorting Level
5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Gesha
Perhaps the most distinguished variety: gesha represents a caliber of coffee that exists at the highest level in terms of quality. This variety was originally collected from coffee forests in Ethiopia in the 1930s.