Las Moritas began as a small farm purchased in 1988 from Don Higinio and his wife Doña Aura in the Sierra de Las Minas region in Guatemala. The land had previously been used to grow tomatoes, beans, potatoes, and corn. With coffee seeds given to him by his father, Don Higinio first planted bourbon varietals on the small farm. What began as a farm comprised of less than one hectare later grew to encompass 70 hectares of land, 56 of which dedicated to growing coffee. Along with a multitude of coffee varieties grown, including red & yellow bourbon, Pache, Pacamara, Castillo, Typica, Catuai, among other more rare varietals, the farm is also used to cultivate corn, beans, tomatoes and peaches that are sold in local markets. The shade trees at Las Moritas include ingas, pine trees, avocado trees, as well as natural forest. This coffee from Las Moritas is a patio-dried washed coffee, consisting of several varieties previously mentioned. 

The land at Las Moritas presents a variety of growing conditions including various types of soil, terrain, and climates; all between the altitude of 1700-1800 MASL. Workers here harvest coffee from planes, hills, mountains, and even cliffs: work requiring attention to detail and extreme caution at times. Coffee is harvested here beginning in lower elevations in November and concluding in April at the higher altitudes. 

This beautiful coffee was imported by Falcon Coffees.

We've been enjoying this coffee at a 1:15 ratio with filtered water heated to around 204 degrees Fahrenheit. We love the pleasant malic acidity and its sweet brown sugar and red grape notes. It's lovely fruit notes work well with the notes of sugar browning and subtle, silky body.