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
SOLD OUT.Location
Diamante, San Jose de Lourdes, San Ignacio, CajamarcaAltitude
1750mVariety
BourbonProcess
Washed (Anaerobic, Double & Extended Fermentation)SCA Score
86.5Flavour Profiles
Milk Chocolate, Citrus FruitsHarvest Period
July - September 2025Certifications
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 varietials, 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 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 fourth year we have sourced from Finca El Morito and finally in 2025 we visited their village of El Diamante. We have good relationships with David, Vladimir and Lenin from the team at Finca El Morito. 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 fantastic coffees. This is the first time we've worked with their Bourbon.
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.
