A washed Pacamara variety coffee from Finca Las Moritas in the Sierras de Las Minas region of Guatemala, grown between 1,200 and 1,800 meters altitude. The farm, founded by Don Higinio and Doña Aura, spans 70 hectares with 56 dedicated to coffee cultivation. Cherries are fermented 12 to 48 hours, then washed and dried on African beds or mechanical dryers. Roasted light for filter preparation, the cup reveals notes of red fruits, citrus, and gingerbread in a balanced, complex profile.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
