Morelia is a coffee from the Santa Rosa de Lima region of Guatemala, grown on a farm founded in 2013 by Roberto Monterroso. It was awarded 2nd place at the Guatemalan Cup of Excellence. The lot is planted at 1,750 masl using drip irrigation and organic fertilizers including coffee pulp and processed cattle manure. The soil is sandy clay loam, shaded by pine and cedar trees. Processing is Honey (Lot 963): cherries are harvested at peak ripeness, pulped without water, rehydrated with their own juices for 12 hours, then dried on granite-floored patios for 15–18 days to 10–11% moisture content.
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.
