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. 

Origin: Mataquescuintla, Jalapa, Guatemala

Altitude: 1370-2350 MASL

Farm: El Morito

Producer: Jose Roberto Monterroso Pineda

Varietal: Pacamara

Processing: Wasehd

Produced by Jose Roberto Monterroso Pineda in the Mataquescuintla region of Jalapa, this Guatemala offering showcases the distinct characteristics of the Pacamara varietal. Grown at elevations ranging from 1370 to 2350 masl, the coffee undergoes a washed process, a method often utilized to highlight the inherent clarity and acidity of the bean. Roasted by Regalia Coffee, this lot presents a profile defined by notes of tangerine, strawberry, and dark chocolate.

While flavor profiles are influenced by a variety of environmental factors, the Pacamara varietal is frequently noted for its large bean size and complex, often bold, cup character. When evaluating these specific tasting notes, one might reference the flavor wheel to better understand how the bright citrus and berry qualities interact with the deeper, grounding notes of dark chocolate. This selection serves as a refined example of the meticulous cultivation practices found within the Jalapa department.