The Flores family has been involved in coffee production since the 1970s, with roots in the Cajamarca region of Peru. Finca El Morito was established in 2009 by the family patriarch, Faustino Flores, after the family relocated to the San Ignacio province. 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. Today, the second and third generations continue to build upon Faustino’s legacy, expanding the estate and contributing to the surrounding community.
Located in northern Cajamarca, Finca El Morito has grown into a family-centered network of producers. Approximately 70% of the coffee is produced directly on family estates, while the remaining comes from nearby communities closely connected to the Flores Chilcon family. The farm now sources high-quality coffee from both the Cutervo and San Ignacio provinces. Thanks to years of dedication, Finca El Morito has earned recognition, including multiple placements in the prestigious Cup of Excellence auctions, most recently in 2022.
This particular lot was produced by Lenin Flores, one of the key managers at Finca El Morito. Lenin oversees quality control across all lots and also contributes his own production. As a third-generation coffee grower, Lenin has focused his efforts on specialty coffee. His formal training, entrepreneurial mindset, and community dedication have made him a leader among his peers. His expertise in roasting and cupping has been instrumental in setting a high standard and inspiring others in the region.
Coffee Processing
This microlot is composed of Bourbon and Caturra varieties. It begins with selective harvesting of cherries with a minimum Brix level of 18. Once harvested, the cherries undergo a second sorting to remove any overripe fruit. The selected cherries are then fermented in airtight tanks for 36 hours to concentrate sweetness, followed by depulping. A second fermentation, this time with remaining mucilage, is carried out for an additional 48 hours before the beans are washed and prepared for drying.
At El Morito, this double fermentation process is standard for all microlots. After fermentation, the coffee is dried in solar dryers and under shade for 20–25 days. Once optimal moisture levels are achieved, the coffees are roasted and cupped for quality evaluation at the El Morito lab in Jaén.
