In the northern highlands of Peru, the Cajamarca region has long been recognised for producing coffees shaped by altitude, cool mountain climates, and generations of careful cultivation. Among the producers working in this landscape is the Flores family, whose roots in coffee farming trace back to the 1970s. Today, David Flores leads Finca El Morito, continuing a legacy first established by his father while building a close network of farmers across the surrounding communities.
At El Morito, coffee is grown with a strong awareness of the environment that surrounds it. The farm sits within a forested landscape, and farming practices prioritise compost use and soil conservation while limiting synthetic fertilisers. Over time, the Flores family and their cooperative have developed systems to protect soil health, improve water quality, and preserve native species within the farm’s ecosystem.
This coffee also marks our first encounter with the Marshell varietal. Though genetically related to Catimor, Marshell has gained attention in Peru for its expressive cup character and strong performance in quality competitions, revealing a profile that often extends well beyond what its lineage might suggest.
In the cup, El Morito opens with a gentle orange-like citrus that brings a soft lift to the first sip. Yellow plum follows with a subtle juiciness, while a rounded body carries a light cane sugar sweetness through the finish. The result is a composed, easy-drinking coffee that settles naturally into everyday moments.
Recommended to rest beans for 7-10 days from roast date before consuming.
