GUATEMALA RIO DORADO (NATURAL)

TASTING NOTES | VANILLA. MANGO. ORANGE. CACAO

Country of origin: Guatemala

Farm name: El Morito

Location: Mataquescuintla, Jalapa

Producers: José Roberto Monterroso

Altitude: 1370-2195masl

Varieties: Pacamara

Processing: Natural 

Harvest & Shipping: Dec-March 2022

Farm Size: 120 hectares 

SCA Quality Score: 88.5

Suggested brew method: Filter

What we really enjoy about this coffee is the complexity and the tactile sensation in the cup from hot to cold. This Pacamara lot from Roberto Monterroso at Finca El Morito has stone fruit, berries and a buttery body. 

Roberto Monterroso cultivates coffee on his farm, Finca El Morito, in Jalapa, Guatemala. This coffee comes from the Rio Dorado plot at Finca El Morito. The entire lot is Pacamara, a variety created by theInstitute for Coffee Research (ISIC) in El Salvador in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherries. The name comes from the first 4 letters of each parent.

Coffee is grown under shade that’s provided by a range of local varieties, including cyprus, guachipilín (American Diphysa) and several varieties of oak. In addition to the Pacamara in this lot, Roberto also cultivates Geisha, Catuai, Bourbon, Pache, San Ramon and Anacafe 14 on his farm.

Coffee is selectively handpicked and processed on Roberto’s farm. Ripe, red cherry is pulped and then fermented in tanks for 24 hours. Following fermentation, parchment is washed in clean water and laid to sundry. Parchment is raked frequently to ensure even drying. It takes approximately 12 days for parchment to dry.