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Guatemala Las Moritas Pacamara

Guatemala Las Moritas Pacamara

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From farm to cup, this organically grown coffee from San José Las Moritas delivers vibrant, fruit-forward complexity rooted in tradition and brewed for pure delight.

Tasting Notes

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£17.99 GBP
£17.99 GBP
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Product Information

Grown on the rugged slopes of San José Las Moritas, this coffee is a vibrant expression of Guatemala’s diverse terroir. Cultivated by Don Higinio and his family, it features a mix of Bourbon, Pacamara, and other rare varietals, shaded by native forest and avocado trees.

Expect juicy notes of raspberry and cherry, bright grapefruit acidity, and a smooth dark chocolate finish. A winey, complex cup from a farm where passion, altitude, and tradition meet.

Tasting notes:

Owner: Don Higinio and Doña Aura
Size:70 ha, 56 ha under coffee
Location: San Antonio La Paz
Altitude: 1700 - 1800 masl
Varietals: Bourbon, Caturra, Pacamara, Castillo
Processes: Washed
Harvest: November - April
Certifications: Fairtrade, Organic

Cup characteristics:

Juicy raspberry and bright grapefruit lead into rich dark chocolate and ripe cherry, with a winey acidity and a silky finish.

Delivery Information

Next working day delivery if you order before 3pm.

UK Delivery: £4.95

For more information and outside of the UK rates click here

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San José Las Moritas

In 1988, Don Higinio and his wife Doña Aura purchased a small plot of land and named it San José Las Moritas. Before they began growing coffee, the land was used for tomatoes, beans, potatoes, and corn. That modest beginning marked the start of what would become a lifetime of dedication to coffee and agriculture. Over the years, Don Higinio expanded Las Moritas by acquiring more plots, each with its own unique terrain and character.

Today, Las Moritas is a vibrant, working farm that continues to grow corn, beans, tomatoes, and peaches for local markets. Its landscape is diverse—ranging from flat plains to rolling hills, steep mountains, and even sheer cliffs that the farm workers expertly navigate during harvest.

The soil varies across the farm, shaped by both the geography and the crops that came before. Harvest begins each year in November in the lower elevations and gradually moves upward, concluding in April at the highest points.

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