El Morito Pacamara

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 natural shade. An eco-conscious wet mill on-site handles washed, natural, anaerobic, 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, juicy acidity reminiscent of tangerine, layered with the elusive sweetness of strawberry, all balanced by a smooth, dark chocolate finish.