Peru

Miguel Estela

Washed process Marshell

Flavour: honeydew melon, white grape, marmalade

Miguel was born in May 1997 in the province of Cutervo. At the age of 13, due to family immigration within Peru, he moved with part of his family to the province of San Ignacio, where his parents established a new home. There, he dedicated himself to planting and harvesting coffee, eventually starting his own family. Today, his family thrives thanks to the sale of coffee and Miguel’s passion for improving its quality.

Miguel is a dedicated coffee producer with a wife and one son. Like many young people, he has been motivated by the spirit of competition and has worked hard to produce some of the best coffees at Finca El Morito.

Finca El Morito History

The Flores family has been involved in coffee production since the 1970s, with deep roots in the Cajamarca region. Finca El Morito was founded by Faustino Flores, the patriarch of the family, in 2009 when the Flores family relocated to the San Ignacio province of Cajamarca. With a strong passion for innovation and a commitment to quality, the Flores family has steadily improved both the quality and variety of their coffee production.

As a close-knit family and community, the second and third generations have built upon Faustino’s vision, expanding both the family estate and the surrounding community. Located in the northern region of Cajamarca, Finca El Morito has grown internally by fostering a network of family producers. Seventy percent of the coffee produced comes directly from family estates, while the remaining coffee is sourced from the immediate communities of the Flores-Chilcon family.

Today, the coffee from Finca El Morito comes from the provinces of Cutervo and San Ignacio in Cajamarca. Due to their dedication and hard work, Faustino Flores’ legacy, along with the efforts of Finca El Morito, has been recognized multiple times in the prestigious Cup of Excellence auctions, with recent placements as recently as 2022.

Coffee Processing

This microlot is selectively harvested, ensuring all beans have a Brix degree higher than 18. A second selection is then made to discard overripe cherries. The cherries are fermented in airtight tanks for 36 hours, which enhances the concentration of sweetness. Following fermentation, the cherries undergo the pulping process, where the pulp is separated from the beans.

Next, a second fermentation is carried out with the remaining mucilage for an additional 48 hours, carefully monitoring the climatic conditions throughout. This is followed by the washing process. In general, our microlots undergo double fermentation as part of the traditional processing method.

Once fermentation is complete, the coffee is dried in a solar dryer and under shade for 20-25 days. After these procedures, we conduct an analysis during roasting and cupping to evaluate the coffee’s profile and ensure that all processes have been carried out in accordance with best practices.

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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.

Learn more:
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.

Learn more:
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

Miguel Estela

Farm/Coop

Finca El Morito

Country

Peru

Region

Cajamarca

Altitude

2000m above sea level

Variety

Marshell

Process

washed

Importer

Condesa

Body

Acidity

Tasting notes

Honeydew melon, white grape, marmalade

Roast style

Omni (filter + espresso)