Story

Growing on the sprawling San Jose Las Moritas estate, Don Higinio cultivates many rare varietals, including this Pacamara we are showcasing here. We find this cup is gently acidic with a roundness that reminds us of pear, starfruit and butterscotch.

In 1988, Don Higinio and his wife purchased their first small plot of land and named it San Jose Las Moritas. They started their farm with traditional farming crops, like tomatoes and corn. However, when they received their first coffee seeds from Don Higinio’s father, they recognized the possibilities. Every year since, they purchased more land for San Jose Las Moritas and it has grown to 70 hectares of land spanning over mountains, forests, and plains. It contains over a dozen rare varietals, including red and yellow Bourbon, Typica, and Caturra. Don Higinio’s farming practices grew as he learned, with some lots being planted chaotically and wild, where others are more uniformed in rows. Their harvest requires 6 months due to these mixed farming methods and spans between 1,200 to 1,800 masl at the farm’s peak. They also implemented a sophisticated irrigation system that uses reservoirs and tubes that run between the lots of coffee to combat the dry climate. Don Higinio and his family’s hard work results in a gently acidic coffee with a roundness that elevates the cup.