La Mora is a small holding owned and farmed by Eduardo Lorenzo. We first heard of Eduardo’s coffees in 2019, when we were based close by in San Antonia, a small town in Huehuetenango. This year’s coffee from La Mora is a credit to Eduardo’s hard work, the quality in the cup shows everything we love about coffees from this region.

Our tasting notes: 
Delicate with a silky mouthfeel. Lovely orange acidity with notes of caramel, raisin and cherry.

 

Farm – La Mora
Altitude – 1700 MASL
Location – San Antonia Huista, Huehuetenango
Variety – Catuaí, Caturra and Bourbon
Harvest – December - March
Process – Washed, soaked and sun-dried

La Mora is a small Finca made up of around 2 hectares, near to the small market town of San Antonia Huista.
The owner, Eduardo Pablo Lorenzo, lived and worked in the United States for many years, allowing him to save money in order to buy the plot of land he now lives and farms on. Eduardo’s roots are in the Altos of Guatemala, he speaks one of the local Mayan languages and his family is well known in the area for their environmentally conscious working practices.
We first heard of Eduardo’s coffees in 2019, when we were based at San Antonia, a small town in Huehuetenango. We’re delighted to be able to share this year’s coffee from La Mora, which is a credit to Eduardo’s hard work - the quality in the cup shows everything we love about coffees from this region.

The beans have been fermented for 36 hours in water before being washed and then soaked in water a second time for a further 12 hours. The coffee is then sun-dried on a patio for 6 - 7 days and then stored separately according to the different lots.