Finca El Morito
CHOCOLATE, FULL BODY, SMOOTH
The Morito farm is owned by the family since Monterroso planted the first coffee plant in 1979. The cherry is carefully cut and then passes to the wet process. It is then depulped with recycled water. The coffee is later fermented in tanks for 10 hours and washed with fresh water. Depending on the customer’s taste drying process can be done in two ways: the coffee is placed on patios to dry naturally or in a drying machine at 50 degrees Fahrenheit.
The family Monterroso supports to their workers and surrounding communities social needs. It actively contributes to the conservation of natural forests at the Mataquescuintla area, and works closely with neighboring towns to provide health and education.
El Morito won 9th place in the 2016 Cup Of Excellence competition!
- Roast: Light-Medium
- Varietal: Bourbon, Typica, Mundo Novo
- Processing method: Fully washed and sun dried
- Region: Jalapa, Mataquescuintla
- Elevation: 1450 – 1600m
- Brewing Method Suggestions: Filter Machine, Plunger (French Press), Aeropress, Espresso (especially milk based!)
Whole Beans, Espresso, Filter, French Press, Stove Top, Aeropress, Pour Over, Vacuum Pot, Chemex