Located in Mataquescuintla, Jalapa, Guatemala, El Morito was founded in 1994 by Roberto Monterroso.

This lot comes from a farm called "Casa de Piedra" (Stone House) due to its symbolic old house mostly made of stone. This lot is located at an altitude of 1850 masl. The main focus is on organic fertilization, primarily coffee pulp and processed cattle manure with agricultural amendments such as triple lime. Additionally, chemical fertilizations are carried out to meet all the nutritional needs of the plant.

The soil type is sandy loam, with shade from cypress, oak, and gravillea trees mainly. Annual rainfall ranges from 1000-1300 masl with temperatures between 8-25ºC.

The process for this lot #964 is Traditional Washed. The coffee is harvested at its peak ripeness (blood red/purple), then immediately transported to the wet mill and pulped without the use of water. The coffee is fermented in a concrete tank lined with tiles to ensure maximum hygiene. The fermentation process, under controlled light and temperature conditions, lasts 144 hours.

After 144 hours of fermentation, the coffee is washed with potable water and passed through a classification channel known as a "correteo" where impurities are separated by density. After washing, the coffee is left to rest in clean water for 8 hours, resulting in a clean and bright cup.

After being washed, it is placed on concrete patios covered with granite flooring, which prevents physical damage to the coffee during the drying phase. The coffee is constantly moved every 30 minutes to ensure uniform drying until it reaches a moisture content between 10-11%. This process lasts between 15-18 days depending on weather conditions.

Once the desired moisture content is reached, it is transferred to a warehouse for resting under controlled light and air conditions, thus beginning its resting stage. After 15 days of storage, the coffee is ready to be evaluated for quality and commercialized.