Peru Lenin Flores: Sample Coffee Roasters

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.

Sourcing and ingredients

100% Caturra, Bourbon 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: Lenin Flores
Farm/Coop: Finca El Morito
Country: Peru
Region: Cajamarca
Altitude: 2000m above sea level
Varietals: Caturra, Bourbon
Process: washed
Body
Acidity
Tasting notes: Wine gum, dried pineapple, poached pear
Roast style: Omni (filter + espresso)

Varietals

Bourbon varietal

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 varietal

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.