GUATEMALA Variety: Catuaí, Caturra & Bourbon | Process: Washed | Altitude: 1660-1700 MASL | Harvest: February-March 2020 | Producer: Eduardo Pablo Lorenzo | Region: Huehuetenango Sweet and smooth, with notes of dark chocolate, fruit cake and nougat. Finca La Mora gets its name from the tall mulberry trees on Eduardo Lorenzo's 1.7 hectare farm in Huehuetenango. Eduardo trains his pickers to harvest only the ripe cherries which are depulped on the same day. The beans are fermented for 36 hours in water, washed and soaked again in water for 12 hours and then dried on a patio for about 6 days. Expect a smooth and medium-bodied coffee, packed full of dark chocolate, fruit cake and nougat notes. We could keep drinking this coffee for ever.