Location: Jalapa department, Guatemala

Farmer: Jose Roberto Monterroso Pineda

Producer: El Morito

Varietal: Washed Processed Red Gesha

Flavour Notes: Florals, Berries & Tropical

Sweetness: ●●●●○
Body: ●●○○○
Acidity: ●●●○○

• Harvest Date: January 2023
• Received Date: June 2023
• Varietal: Red Gesha
• Growing Altitude: from 1500 to 2200 meter
• Processing Method: Washed
• Total Volume Ordered: 60kg
• Roast: Light Roast, suitable for both espresso & filter
• Flavour Notes: Florals, Berries & Tropical

Our recipes

These recipes reflect the approach to coffee served in our Showroom.The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.

All of our grind settings reference a Ditting Sweet Lab 804 or a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.

Filter Brewing

Dose: 12g

Water: 200g at 91°C

Grind size: 9.2 (Ditting)

Brew time: 2:30-3:30

Target TDS: 1.25 - 1.35

Begin your brew with an initial 100g pour. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique.

Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time in 2:30-3:00 minutes.

Example of the pouring structure:

1. 30g Circle Pour - 70g Center Pour (0:00)

2. 30g Circle Pour - 70g Center Pour (0:30)

Espresso Brewing

Dose (in): 20g

Dose (out): 60g (1:3)

Grind Setting: 4 (Ditting)

Brew Time: 20-25s

Target TDS: 6.5 - 8

Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'.

We recommend using a dosage within +/-1g of the size of the basket.

Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Cupping

Grind Size: 6

Dose (in): 10g

Brew Water: 170g at 100°C

Brew Time: 4:00

Days from Roast: 15

Target TDS: 1.27 - 1.33

About the coffee

In 2022, El Morito won the cup of excellence 1st & 2nd place with their Gesha. Originally purchased to be used by Patrik Rolf for the Barista Championship 2023, we have decided to add this lot to our offer list, as it is an outstanding coffee.

Flavour Notes: Florals, Berries & Tropical
Sweetness: ●●●●○
Body: ●●○○○
Acidity: ●●●○○

Learn more about this varietal on the World Coffee Research.

About the farm

El Morito is located in the small village Morales, municipality of Mataquescuintla, in the department of Jalapa.

With an elevation from 1400 to 2200 m, 98 hectares of the total 672 hectares of the farm are dedicated to coffee, with an incredible natural forest all around the estate.

The farm works with many varieties of coffee, but they give priority to the ones that especially thrive in the climate and conditions of the area. They work with Pache San Ramon, Catuaí, Bourboon, Maragogipe, Pacamara, Maracatu and Geisha.

Cup of Excellence ranking:

Cup of Excellence 2013 - 2nd place

Cup of Excellence 2014 - 3rd place

Cup of Excellence 2015 – 2nd place

Cup of Excellence 2016 – 9th place

Cup of Excellence 2017 – 4th place

Cup of Excellence 2018 – 6th place

Cup of Excellence 2019 – 8th place

Cup of Excellence 2022 – 1st place