Lot name: El Morito OOAK Auction lot #2 Country of origin: Guatemala Producer: Jose Roberto Monterroso Region : Mataquescuintla Area: Jalapa Variety: Anacafe 14 - [Timor Hybrid/Caturra] x Pacamara Altitude: 1400 to 2350 masl Average temperature: 11C to 25C Tasting notes: Raspberry, blackberry, lemonade, white nectarines, lychee Introducing a carefully selected microlot coffee, suited to espresso brewing. Whether you’ve got a taste for Guatemalan coffee or are looking to try something new, enjoy the fruity and floral flavour notes of raspberry, blackberry, lemonade, white nectarines and lychee. Processing & fermentation - Washed - Dry/ Aerobic fermentation in open tanks, 30 hours of dry fermentation before mucilage is removed and then dried on a drying patio for 7 days. Impact - Jose Roberto gives great care and attention to the community. He was involved in helping to build multiple schools for the local area and provides ongoing financial support for the local fire brigade and medical services. Brew Guide Here’s how to brew El Morito Espresso when using commercial espresso equipment. Domestic grinders may require an extraction time of up to 30 seconds for optimal results. Coffee: 19.5g Extraction: 45g Time: 19 seconds Temperature: 95.4 degrees celsius Pro Tip: We recommend adding 10-15ml of hot water to the espresso for the best taste.
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