Description
A first-generation coffee producer Eduardo Pablo Lorenzo grows coffee at his farm called La Mora in the town of San Antonio Huista in Huehuetenango region. Eduardo and his family speak the local indigenous Mayan language Mom.
Before the harvest he makes sure to take care of his patios and fermentation tanks not to contaminate the coffee during the harvest season. During the harvest he receives post-harvest training and constantly evaluates the situation of his farm, trees and processing station. Eduardo trains his pickers to pick only the ripe and red cherries and the picked cherries are depulped the same day. The beans are fermented for 36 hours in water, washed and soaked another time in water for 12 hours. The coffee is being dried on a patio for 6 days and thereafter stored separately according to different lots. Eduardo makes sure that he and his employees maintain proper cleaning of all of the equipment daily when in harvest.
The name of Eduardo’s farm comes from the blackberry trees which can be found from the farm. It is leafy and big tree and many of the locals already identity the farm due to these big trees.
Eduardo moved to the United States 15 years ago to collect money and eventually was able to buy the land. He expanded the land over the years. Eduardo’s family has stood out within their own community because of their work in harmony with the environment and its care.
THOUGHTS FROM THE PRODUCER:
“We have been dedicated in growing only coffee for the past 15 years and 5 years ago we joined the ASIAST cooperative, which has enabled us to train further and develop the quality of our coffee”, tells Eduardo.
LA MORA, HueHuetenango
Region: San Antonio Huista
Country: Guatemala
Altitude: 1660 – 1708 masl
Varieties: Cataui, Caturra and Bourbon
Process: Washed
La Mora Translates to Blackberry.
Blueberry, Milk Chocolate with a Red Grape Acidity.
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