Finca Las Moritas

Finca Las Moritas is situated in the department of El Progreso, nestled within the rugged Sierra de las Minas mountain range in Guatemala. This region is characterized by diverse ecosystems, ranging from arid scrublands to dense montane cloud forests, providing a unique environment for coffee cultivation. The farm currently spans approximately 70 hectares, with 56 hectares dedicated to coffee production at elevations reaching up to 1,800 meters above sea level.

The history of the farm began in 1988 when Jose Higinio Gómez and his wife, Aura Libia de Jesús Gómez Garcia, established their first coffee plot on just one acre of land. Their initial efforts in the Las Moritas area laid the foundation for what would become a significant regional operation. Over the decades, the farm has expanded substantially, now harvesting coffee from over 150 acres of land in total.

Beyond its agricultural output, Finca Las Moritas has played a pivotal role in the development of its surrounding community. What was once a sparsely populated area primarily focused on potato farming has grown into a vibrant coffee-producing community. The success of the farm has supported the settlement of hundreds of families, the construction of a local school, and the emergence of various small businesses, illustrating the farm's role as an economic anchor in the region.

The farm is recognized for its commitment to quality, cultivating a mix of coffee varieties suited to the high-altitude volcanic soil of the Sierra de las Minas. Among the varieties associated with the estate is the Red Pacamara, which has been noted for its distinct sensory profile, often featuring notes of gooseberry, custard, and black tea with a silky mouthfeel. Other profiles from the farm are frequently described as having smooth, nutty characteristics with sweet finishes like molasses, or bright, fruit-forward notes such as pineapple and brown sugar.

Processing at Finca Las Moritas typically involves the washed method, a standard for the region that emphasizes clarity and acidity in the cup. The harvested cherry is transported to specialized milling facilities, such as La Esperanza, which has a long-standing reputation for processing high-quality lots. This collaborative approach to post-harvest processing ensures that the potential of the high-altitude cherry is fully realized before it reaches the international market.

For roasters and consumers, Finca Las Moritas represents the intersection of traditional Guatemalan coffee heritage and modern specialty standards. Its ability to produce consistent, high-quality lots across various harvest years has made it a recurring name on the menus of specialty roasters. The farm's evolution from a small family project to a recognized name in the specialty coffee industry serves as a testament to the impact of sustained investment in high-altitude agriculture.