Very Special
Faustino, father of David Flores (founder of the Finca El Morito coffee organization), remains deeply engaged in coffee production. While David oversees the broader vision, Faustino focuses on innovative cultivation practices and the exploration of new coffee varietals. His passion for coffee is rooted in a family tradition that spans generations. Faustino is especially known for his exceptional Caturra Amarillo, celebrated for its fruity profile. In recent years, he has begun experimenting with high-end varietals such as Gesha and Marshell. This lot features the former, which makes it Very Special indeed.
The Flores Family
The Flores family has been involved in coffee production since the 1970s, with roots in the Cajamarca region. Finca El Morito was established by the family patriarch, Faustino Flores, in 2009 after the family relocated to the San Ignacio province of Cajamarca. Driven by a passion for innovation and a commitment to quality, the Flores family has steadily enhanced both the quality and diversity of their coffee production.
As a close-knit family and community, the second and third generations have built upon Faustino’s legacy, expanding and evolving the family estate while uplifting their local community.
Focusing on the northern region of Cajamarca, Finca El Morito has grown by building a tight-knit, family-based network of producers. Approximately 70% of the coffee is cultivated directly on family-owned estates, while the remainder comes from producers within the immediate communities surrounding the Flores Chilcon family. Today, Finca El Morito’s quality coffee production spans the provinces of Cutervo and San Ignacio in Cajamarca.
Thanks to years of dedication, the legacy of Faustino Flores and Finca El Morito has been widely recognized—earning multiple placements in the prestigious Cup of Excellence auctions, most recently in 2022. < br>
Processing
This microlot is harvested with careful selection, where only cherries with a Brix level above 20 are chosen. A second selection phase removes any overripe cherries to ensure uniformity. The selected cherries are then fermented in hermetically sealed tanks for 24 hours to intensify sweetness. Following this, the cherries are depulped, and the beans undergo a second fermentation—this time with mucilage residues—for an additional 48 hours, totaling 76 hours of controlled fermentation. Throughout, climatic conditions are closely monitored to maintain quality and ensure optimal development of the coffee’s profile.
After fermentation, the beans are thoroughly washed and dried in a solar dryer under shade for 20 to 25 days. Once drying is complete, the coffee is analyzed through roasting and cupping to identify and confirm the flavor profile—particularly in the case of their experimental Gesha lots.
