Our first coffee from Guatemala comes from a farm called La Mora in San Antonio Huista in the Huehuetenango region. 15 years ago, Eduardo Pablo Lorenzo moved to the US with the plan to earn money to buy enough land for his coffee farm. Luckily, it all worked out and Eduardo and his family have become first generation coffee farmers.
They put a lot of effort into the details and value quality and sustainability. They only pick the really ripe cherries and depulp those on the day of picking. The beans are then fermented in water for 36 hours, before being washed and soaked in water for an additional 12 hours. Drying the beans in the sun takes about six days.
Five years ago, La Mora joined the ASIAST cooperative, a group of coffee farmers who support each other, exchange knowledge, and diversify their crops. The farm’s name comes from the big blackberry trees that grow next to the coffee.
This wonderfully balanced and clear coffee won our hearts with its beautiful sweetness that reminds us of milk chocolate and caramel.