Guatemala, Central America
Jose Roberto Monterroso / Cafe Molido
SHB (Strictly Hard Bean)/EP (European Preparation)
Weight of Bags
The farm has 672 hectares, with coffee making up 98.0 hectares, pasture land 50.6 hectares and a forest of 523.4 hectares
1,400 to 2,350 meters
Type of soil and predominant element
Harvest / Season
January to April
633.33 (69 kilogram bags)
S53797 - Crop Year 2019/2020 - Toasty, hints of apricot and hazelnut aroma. Stoned fruited flavour, cherry notes, medium malic acidity with a sweet lingering aftertaste.
S53801 - Crop Year 2019/2020 - Roasted Almonds, hints of chocolate. Fruited flavour, notes of Marzipan with a malic acidic aftertaste.
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. The coffee is then de-pulped with recycled water. The coffee is later fermented in tanks for 10 hours and washed with fresh water. Depending on the customer’s taste the 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 also addresses social support to their workers and surrounding communities, so they actively contribute to the conservation of natural forests in the Mataquescuintla area, and work closely with neighbouring towns to provide health and education.PDF Download