Guatemala - El Morito - Ext. Washed Gesha
Location: Jalapa department, Guatemala
Farm: El Morito
Producer: Jose Roberto Monterroso Pineda
Harvest Date: January
Received Date: June 2024
Varietal: Red Gesha
Growing Altitude: from 1500 to 2200 meter
Processing Method: Extended Fermentation Fully Washed
Total Volume Ordered: 60kg
Roast: Light Roast, suitable for both espresso & filter
Flavour Notes: Florals, Kiwi & Honey
Our recipes
These recipes reflect the approach to coffee served in our Showroom.
The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the farm
El Morito is located in the small village Morales, municipality of Mataquescuintla, in the department of Jalapa.
With an elevation from 1400 to 2200 m, 98 hectares of the total 672 hectares of the farm are dedicated to coffee, with an incredible natural forest all around the estate.
The farm works with many varieties of coffee, but they give priority to the ones that especially thrive in the climate and conditions of the area. They work with Pache San Ramon, Catuaí, Bourboon, Maragogipe, Pacamara, Maracatu and Geisha.
Cup of Excellence ranking:
Cup of Excellence 2013 - 2nd place
Cup of Excellence 2014 - 3rd place
Cup of Excellence 2015 – 2nd place
Cup of Excellence 2016 – 9th place
Cup of Excellence 2017 – 4th place
Cup of Excellence 2018 – 6th place
Cup of Excellence 2019 – 8th place
Cup of Excellence 2022 – 1st place
About the lot
This exceptional Gesha is cultivated at 2300 meters above sea level and handpicked during the full moon to enhance the sugar concentration in the cherries.
'After harvesting, the coffee is dry-pulped (without water) and fermented in concrete tanks, carefully shielded from light and heat. This controlled environment is maintained below 20°C for 120 hours, during which the coffee forms a dense “cake.” Once fermentation is complete, it is then broken apart and the beans are washed in channels to remove mucilage, then soaked in clean water for an additional 14 hours.
Drying takes place on open patios over 18 days. The parchment is turned every 20 minutes to ensure even, consistent drying and to preserve the clarity and elegance of this unique lot.
Flavour Notes: Florals, Kiwi & Honey
Sweetness: ●●●●○
Body: ●●●○○
Acidity: ●●●●○
Learn more about this varietal on the World Coffee Research.
