Morelia, Guatemala

Located in Santa Rosa de Lima, Guatemala, Morelia was founded in 2013 by Roberto Monterroso and was awarded 2nd place this year at the Guatemalan Cup of Excellence.

This coffee is grown using a technologically advanced system with drip irrigation and a microclimate that guarantees unique development. The lot is planted at 1750masl. Production is approached using advanced techniques with the application of organic fertilizers such as coffee pulp and processed cattle manure, along with agricultural amendments like triple lime.

The soil type is sandy clay loam, shaded primarily by pine and cedar trees. Annual rainfall ranges from 1,600-2,200masl, with temperatures between 12-25ºC.

The processing method for this lot – 963 – is Honey. The coffee is harvested at its peak ripeness (blood red/purple), then transported to a wet mill and immediately pulped without the use of water. After pulping, it is rehydrated with its own juices obtained from the pulp and placed in a tank for 12h to absorb them. This results in a fruity coffee with naturally more intense and cleaner notes. The coffee is then placed on drying patios covered with granite flooring to prevent damage to the coffee beans.

The coffee is turned constantly every 30min to ensure uniform drying until it reaches a moisture content of 10-11%. This process takes between 15 -18 days, depending on weather conditions.

Once the desired moisture content is reached, it is moved to a storage facility for resting under controlled light and air conditions to begin its aging process. After 15 days of storage, the coffee is ready to be evaluated in terms of quality and marketed.