Peru | El Morito | Bourbon | Natural

Region: Diamante, San Jose de Lourdes, San Ignacio, Cajamarca 

Elevation: 1750 masl

About: At Finca El Morito, quality is built slowly, across generations, and refined through intent. 

The Flores family have been producing coffee since the 1970s, with deep roots in northern Cajamarca. In 2009, patriarch Faustino Flores established Finca El Morito after relocating to San Ignacio, laying the foundation for what has become one of the region’s most respected family estates. Today, 70% of production comes directly from Flores family farms, with the remaining coffees sourced from closely connected neighbouring producers across Cutervo and San Ignacio. 

Anthony Vasquez represents the next chapter. A fourth-generation producer and trained civil construction technician, Anthony has emerged as the leading young processor on the farm. His focus is on precision and repeatability, working with varieties including Bourbon, Marshell, Geisha, and Sidra alongside his family. 

Under the supervision of David Flores, the estate continues to refine its approach, earning multiple Cup of Excellence placements, most recently in 2022. The goal is simple and deliberate: make coffee farming viable, skilled, and compelling for future generations.

Sourced from the Diamante region of San Jose de Lourdes in San Ignacio, Cajamarca, this Peru El Morito lot represents the dedicated work of the Flores family. Cultivated at 1750 masl, this coffee features the Bourbon varietal, a plant historically prized for its balanced sweetness and complex cup profile. As a natural-processed coffee, the cherries were dried with the fruit intact, a technique that often imparts a heavier body and intensified fruit-forward characteristics compared to washed counterparts.

Roasted by Proud Mary Coffee, this selection highlights the unique terroir of the Cajamarca highlands. When evaluating the nuances of such a specific origin, tasters often find it helpful to reference a flavor wheel to better articulate the interplay between the Bourbon varietal’s inherent qualities and the influence of the natural processing method. This lot serves as a compelling example of the evolving quality emerging from the San Ignacio province.