Peru
Lenin Flores

Washed process Caturra, Bourbon

Flavour: wine gum, dried pineapple, poached pear

Body: Acidity:

The Flores family has been involved in coffee production since the 1970s, with roots in the Cajamarca region of Peru. Finca El Morito was established in 2009 by the family patriarch, Faustino Flores, after the family relocated to the San Ignacio province. 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. Today, the second and third generations continue to build upon Faustino’s legacy, expanding the estate and contributing to the surrounding community.

Located in northern Cajamarca, Finca El Morito has grown into a family-centered network of producers. Approximately 70% of the coffee is produced directly on family estates, while the remaining comes from nearby communities closely connected to the Flores Chilcon family. The farm now sources high-quality coffee from both the Cutervo and San Ignacio provinces. Thanks to years of dedication, Finca El Morito has earned recognition, including multiple placements in the prestigious Cup of Excellence auctions, most recently in 2022.

This particular lot was produced by Lenin Flores, one of the key managers at Finca El Morito. Lenin oversees quality control across all lots and also contributes his own production. As a third-generation coffee grower, Lenin has focused his efforts on specialty coffee. His formal training, entrepreneurial mindset, and community dedication have made him a leader among his peers. His expertise in roasting and cupping has been instrumental in setting a high standard and inspiring others in the region.

Coffee Processing

This microlot is composed of Bourbon and Caturra varieties. It begins with selective harvesting of cherries with a minimum Brix level of 18. Once harvested, the cherries undergo a second sorting to remove any overripe fruit. The selected cherries are then fermented in airtight tanks for 36 hours to concentrate sweetness, followed by depulping. A second fermentation, this time with remaining mucilage, is carried out for an additional 48 hours before the beans are washed and prepared for drying.

At El Morito, this double fermentation process is standard for all microlots. After fermentation, the coffee is dried in solar dryers and under shade for 20–25 days. Once optimal moisture levels are achieved, the coffees are roasted and cupped for quality evaluation at the El Morito lab in Jaén.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

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Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Lenin Flores
Farm/Coop: Finca El Morito
Country: Peru
Region: Cajamarca
Altitude: 2000m above sea level
Varieties: Caturra, Bourbon
Process: washed
Importer: Condesa
Body
Acidity
Tasting notes: Wine gum, dried pineapple, poached pear
Roast style: Omni (filter + espresso)

Varieties

Bourbon variety

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

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.