PeruFinca El Morito

Finca El Morito

Founded in 2009 by Faustino Flores, Finca El Morito has grown into a family of producers across San Ignacio and Cutervo. Around 70% of the coffee comes from family-owned farms, with the remainder sourced from neighbouring producers within the community.

Processing

Ripe cherries are selectively harvested at 20+ Brix before undergoing 30–48 hours of fermentation. The coffee is then dried on African beds for 20–25 days under direct sunlight, with temperature-controlled covering used overnight.