Single-Origin Colombia Cacao Finish

Finca El Morito is rooted in the Cajamarca region, where the Flores family has been growing coffee since the 1970s. The farm was established in 2009 by patriarch Faustino Flores after the family relocated to the San Ignacio province. Through decades of innovation and a commitment to quality, successive generations have expanded both the farm’s production and its reputation earning multiple placements in the Cup of Excellence, most recently in 2022.

Today, 70% of coffee is produced directly from family estates, with the remainder sourced from within the close-knit Flores Chilcon community. Quality production spans the Cutervo and San Ignacio provinces, all overseen by David Flores with a clear vision: to make coffee farming an opportunity that keeps younger generations rooted in their land.

This Bourbon micro-lot begins with selective harvesting of cherries at Brix 20+. After washing to remove soil and less dense fruit, the cherries undergo 30–48 hours of fermentation before moving to African raised beds. Drying takes place over 20–25 days under direct sunlight by day, with a transparent cover at night to retain accumulated heat. Once optimal humidity is reached, the lots are sealed in specialty bags to preserve quality until final roasting and cupping analysis.