El Morito, Red Gesha

Finca el Morito was born more than 25 years ago in a place surrounded by mountains, trees of

different species, flora and fauna that coexist and mix among the coffee beans that grow and mature thanks to

its microclimates, fertile soils and a good management of the agricultural area, fundamental keys to achieving

success. Being a small family business, its main objective is to differentiate itself through environmentally friendly

processes and especially to regenerate areas affected by the deforestation of trees. Harvest at El Morito is overseen by Roberto and his chief agronomist. Both men are meticulous about how coffee cherries are picked, as they believe this is the one step that will determine the future of that year’s production. Once cherries are picked, they head to the farm’s on-site wet mill to be processed. When it comes to processing, the duo’s aim is to preserve as much of the coffee’s inherent flavor due to varietal and microclimate. The particular lot of El Morito Red Geisha is fully washed playing with the fermentation times, temperatures and water – oxygen control.