Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
For more information about this service and how it works, including financing, email hello@khipucoffee.co.uk
Quantity Available
x2 69KGLocation
Diamante, San Jose de Lourdes, San Ignacio, CajamarcaAltitude
1750mVariety
MarshellProcess
Washed (Anaerobic, Double & Extended Fermentation)SCA Score
87.00Flavour Profiles
Blackberries, FloralHarvest Period
July - September 2024Certifications
N/A
David Flores is a passionate and dedicated coffee producer from the San Ignacio Province in Cajamarca, Peru. David is the son of Faustino Flores, a second-generation coffee farmer, and Sara Chilcón Rojas. David’s involvement in coffee production began in 2016, when he experienced the world of specialty coffee firsthand and became inspired to elevate the quality of the coffee grown on his family’s farm, Finca El Morito.
Finca El Morito is located in the El Diamante town, District of San Jose de Lourdes and popular coffee province of San Ignacio, Cajamarca. This is where David Flores and his family grow coffee at an elevation of 1700-1900 meters above sea level.
Initially, the farm began with only two hectares of Caturra and Bourbon varieties, but today it spans 50 hectares, with a focus on sustainability and innovation as it's grown. Much of this is because of the family teamwork, led by David, to improve coffee processing and post harvest techniques, but also invest in higher quality varietals and seek international buyers.
The Marshell varietal is relatively new to the world of coffee and has intriguing characteristics. First of all the genetic makeup of the coffee is a rare form of Catimor, which itself is a hybrid coffee varietal that combines the robustness and disease resistance of Caturra and the Timor Hybrid (a cross of Arabica and Robusta). We had this Marshell genetically tested at RD2 Vision to find out exactly what it was because the flavour and score in the cup is not like a normal Catimor, it far exceeds the usual flavour profiles and delves into the floral and the fruity.
The potential for Marshell is immense because the flavour profiles score high in the cup while also being a tough varietal that can withstand the many diseases that plague coffee production. Since 2019, the Marshell varietals has grown in importance in Peru because it actually won the Cup of Excellence.
From that day, many coffee producers, including Faustino, have made an effort to plant for both sustainability of income and potential for the return on investment. It’s unknown the origins of this exciting varietal but likely that it has come from a breeding program because of how uniform the genetics are and unlikely from a result of grafting two varietals together. This won’t be the last Marshall that we source and we hope to find it improve over time in the cup as it matures at farms while also being able to provide a good yield in spite of all the changing and more challenging conditions at the farms across Peru.
The cherries are selectively harvested, and then floated to make sure that only ripe cherries remain. The coffee is first of all fermented in cherry, anaerobic, for a 36 hour in sealed timbos (plastic tubs). It’s then pulped and fermented for 72 hours and left in timbos with open air in the shade.
Following the fermentation it’s left to dry in solar dryers for 20 - 30 days, this extended drying period takes place in the solar dryer using purpose-built dryer modules that stagger the dryer phase at different heights. The design of this process is used to maximise the potential of unique and desirable flavours of the varietal.
Finca El Morito, under the Flores family stewardship, is not just a coffee farm but a hub of innovation and sustainability in their district, San Jose de Lourdes. The farm is dedicated to producing high-quality coffees, suited to its climate and geography. Faustino's role extends to overseeing the entire process at the farm level, where David is more responsible for the marketing of the green coffee beans. Their efforts ensure that each lot is processed with attention to detail, care, efficiency and promoting this directly to roasters and importers.
This is the third year we have sourced from Finca El Morito and one of the few farms we've worked with back to back and yet to visit. However, we have good relationships with David, Vladimir and Lenin from the team at Finca El Morito and were recently with them at Ficafe 2024 in Tingo Maria. We initially met David at Expo Cajamarca in 2022 and during our trip in August 2023 we had a cupping session in their Jaen office. It was here that we were introduced to their Marshell alongside a number of beautiful Bourbons and Caturras. Since then, the Marshell has become a go to for us.
The team at Finca El Morito, led by David, wants coffee enthusiasts to understand their commitment to environmental stewardship and sustainable practices. They use organic compost, minimise synthetic fertiliser use, and integrate technology in post-harvest processes. With their profits from the farm they have invested in their post-harvesting infrastructure with more tanks, tubs, drying areas, and warehouses, and started to develop management activities for soil conservation, water, native species, and organic compost.
Their approach to coffee production is deeply intertwined with respect for the natural forest environment that surrounds the farm. By choosing their coffee, we not only support their rich heritage and quality of Peruvian coffee but also the ecological and social ethos that Finca El Morito upholds.
