This coffee comes from El Morito farm in Mataquescuintla, Jalapa, Guatemala, founded in 1994 by Roberto Monterroso. This lot #964 is from a plot called "Casa de Piedra" at 1850 meters altitude. The farm uses organic fertilization primarily with coffee pulp and processed cattle manure combined with agricultural amendments like triple lime, plus chemical fertilization. The soil is sandy loam with shade from cypress, oak, and grevillea trees. Annual precipitation ranges from 1000-1300mm with temperatures between 8-25°C. The coffee uses traditional washed processing with 144 hours of controlled fermentation in concrete tanks lined with tile, followed by an 8-hour rest in clean water. Drying occurs on granite-covered concrete patios over 15-18 days, with beans moved every 30 minutes to ensure uniform drying to 10-11% humidity. After resting for 15 days in controlled storage, the coffee is ready for evaluation and commercialization.
Origin
Mataquesquintla (Guatemala)
Jalapa (Guatemala)
Flavor Notes
Roast Level
—
Processing
Washed, Traditional Washed With Aerobic Fermentation
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
