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Origin: Guatemala, Jalapa
Producer: Jose Roberto Monterroso
Farm: El Morito
Altitude: 2200 masl
Variety: Gesha
Process: Washed
About the producer
Visiting El Morito in December 2025 was a defining moment of our journey in Guatemala.
The farm is located in the Jalapa department, approximately 3 hours from the capital Guatemala City.
El Morito sits at elevations reaching 2200 masl.
At this height, the climate is consistently cool and humid, with significant day–night temperature shifts. These conditions slow cherry maturation, allowing sugars and organic acids to develop gradually, resulting in increased sweetness, structure and aromatic complexity in the cup.
Walking through the farm gave us a tangible sense of scale and intention.
Large portions of the land (more than 60%) remain protected forests, creating a stable microclimate and preserving biodiversity. The coffee trees grow in an environment shaped over time, not optimized for short-term yield, but for long-term balance and resilience.
Organic compost is produced on-site to feed and enrich the soil, reinforcing this long-term approach.
During our visit, we witnessed the careful attention paid at every stage of production, from shade management to variety selection.
El Morito’s work and vision were recognized at the highest level when this washed Gesha achieved 2nd place at the 2025 national Cup of Excellence, consolidating the farm’s long history of top placements.
For us, this recognition goes beyond a score. It reflects years of intentional decisions at origin, choices that prioritize quality, environmental stability and consistency over time.
About agroforestry practices, variety and processing
El Morito’s approach to quality begins with how the coffee grows.
The farm is surrounded by protected forests and the coffee trees themselves grow under a carefully managed shade system, under the shade of different trees such as cypress, pines, gravilea and others. This intentional agroforestry design moderates temperature, protects the plants from extreme conditions and slows cherry maturation. The longer ripening period allows sugars and acids to develop more gradually, building the foundation for exceptional sweetness and complexity in the cup.
The variety is Gesha, chosen not only for its expressive potential but also for how it responds to this high-elevation, shaded environment. Under these conditions, Gesha develops a refined aromatic profile and a vibrant, elegant acidity, without losing structure or balance.
Cherries are hand-picked only at peak ripeness, when sugar concentration is at its highest. After harvest, the coffee undergoes a washed, aerobic fermentation lasting 72 hours, with temperatures carefully controlled and never exceeding 20°C. This fermentation style preserves microbial balance, enhances clarity and supports the floral and citrus characteristics typical of the variety.
The result is a wonderful cup profile:
bright orange and pink grapefruit acidity, layered with delicate jasmine florality and a sweet lingering finish.
Additional notes
We sourced this coffee with the help of our amazing friend Teco in Guatemala.
This Gesha lot stood out so much to us that we decided to present it at the Italian Barista Championship 2026, achieving 3rd place.
