Peru Faustino Flores: Sample Coffee Roasters

Peru
Faustino Flores

Faustino’s experience developing lots for Cup of Excellence truly shows up in this delightful, complex and sweet cup.

Washed process Gesha

Flavour: elderflower, dried apricot, lemon myrtle, golden sultana

Body: Acidity:

Very Special

Faustino, father of David Flores (founder of the Finca El Morito coffee organization), remains deeply engaged in coffee production. While David oversees the broader vision, Faustino focuses on innovative cultivation practices and the exploration of new coffee varietals. His passion for coffee is rooted in a family tradition that spans generations. Faustino is especially known for his exceptional Caturra Amarillo, celebrated for its fruity profile. In recent years, he has begun experimenting with high-end varietals such as Gesha and Marshell. This lot features the former, which makes it Very Special indeed.

The Flores Family

The Flores family has been involved in coffee production since the 1970s, with roots in the Cajamarca region. Finca El Morito was established by the family patriarch, Faustino Flores, in 2009 after the family relocated to the San Ignacio province of Cajamarca. 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.

As a close-knit family and community, the second and third generations have built upon Faustino’s legacy, expanding and evolving the family estate while uplifting their local community.

Focusing on the northern region of Cajamarca, Finca El Morito has grown by building a tight-knit, family-based network of producers. Approximately 70% of the coffee is cultivated directly on family-owned estates, while the remainder comes from producers within the immediate communities surrounding the Flores Chilcon family. Today, Finca El Morito’s quality coffee production spans the provinces of Cutervo and San Ignacio in Cajamarca.

Thanks to years of dedication, the legacy of Faustino Flores and Finca El Morito has been widely recognized—earning multiple placements in the prestigious Cup of Excellence auctions, most recently in 2022. < br>

Processing

This microlot is harvested with careful selection, where only cherries with a Brix level above 20 are chosen. A second selection phase removes any overripe cherries to ensure uniformity. The selected cherries are then fermented in hermetically sealed tanks for 24 hours to intensify sweetness. Following this, the cherries are depulped, and the beans undergo a second fermentation—this time with mucilage residues—for an additional 48 hours, totaling 76 hours of controlled fermentation. Throughout, climatic conditions are closely monitored to maintain quality and ensure optimal development of the coffee’s profile.

After fermentation, the beans are thoroughly washed and dried in a solar dryer under shade for 20 to 25 days. Once drying is complete, the coffee is analyzed through roasting and cupping to identify and confirm the flavor profile—particularly in the case of their experimental Gesha lots.

Sourcing and ingredients

100% Gesha coffee beans, provided by Condesa and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Faustino Flores
Farm/Coop: El Morito
Country: Peru
Region: Cajamarca
Altitude: 1850m above sea level
Varietals: Gesha
Process: washed
Body
Acidity
Tasting notes: Elderflower, dried apricot, lemon myrtle, golden sultana
Roast style: Omni (filter + espresso)

Varietals

Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.