El Morito
Roasted by Pablo & Rusty's Coffee Roasters in North Ryde, NSW
Tasting notes
Raspberry, blackberry, lemonade, white nectarines, lychee
In the roaster's own words.
- Origin
- Guatemala · Mataquescuintla, JalapaJose Roberto Monterroso
- Roast
- Medium · For espresso
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Anacafe 14
- Altitude
- 1400-2350 masl
What Pablo & Rusty's Coffee Roasters say
Lot name: El Morito OOAK Auction lot #2
Country of origin: Guatemala
Producer: Jose Roberto Monterroso
Region: Mataquescuintla
Area: Jalapa
Variety: Anacafe 14 - [Timor Hybrid/Caturra] x Pacamara
Altitude: 1400 to 2350 masl
Average temperature: 11C to 25C
Introducing a carefully selected microlot coffee, suited to espresso brewing. Whether you’ve got a taste for Guatemalan coffee or are looking to try something new, enjoy the fruity and floral flavour notes of raspberry, blackberry, lemonade, white nectarines and lychee.
Impact - Jose Roberto gives great care and attention to the community. He was involved in helping to build multiple schools for the local area and provides ongoing financial support for the local fire brigade and medical services.
Here’s how to brew El Morito Espresso when using commercial espresso equipment. Domestic grinders may require an extraction time of up to 30 seconds for optimal results.
Coffee: 19.5g
Extraction: 45g
Time: 19 seconds
Temperature: 95.4 degrees celsius
Pro Tip: We recommend adding 10-15ml of hot water to the espresso for the best taste.
Quoted from their product page.
