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
x1 AvailableLocation
El Diamante, San Jose de Lourdes, San Ignacio, CajamarcaAltitude
1750mVariety
SidraProcess
Washed (Anaerobic, Double & Extended Fermentation)SCA Score
87.5Flavour Profiles
Blackberry, CherryHarvest 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.
David Flores has taken the family farm, Finca El Morito to new heighs it's now a significant specialty coffee organisation in Cajamarca. He is known for his commitment to quality and is growing in influence in one of Peru’s most celebrated coffee regions. He is part of the Flores family, led by veteran producer Faustino Flores, who manages the family’s primary farm, Finca El Morito. David formally entered the specialty sector in 2016, and since then has focused on improving processing standards, introducing high-potential varietals, and building direct relationships with roasters and importers.
Finca El Morito is the family’s main operation, located in El Diamante, San José de Lourdes, sitting between 1,700–1,900 masl. What began as a modest two-hectare plot of Caturra and Bourbon has expanded into 50 hectares, with family members joining the collective, along with investments in infrastructure, multi-tier solar dryers, and experimental fermentation protocols.
Finca La Neblina is a separate plot located in the highest zone of El Diamante, where David has established new plantings of rare and exotic varietals. This includes his Sidra (Sydra in Peru!) project—approximately 12,000 trees, planted from seeds he personally brought back from Ecuador. La Neblina’s altitude, cooler climate, and airflow create an ideal microclimate for slow cherry maturation, floral expression, and structured acidity.
Together, Finca El Morito and Finca La Neblina represent the Flores family’s dual strategy:
1. Finca El Morito as the established network of family farms across El Diamante.
2. Finca La Neblina as the experimental high-altitude site for next-generation varietals.
David’s role bridges both farms—combining tradition with innovation to push quality forward in their village of El Diamante but across the whole of Cajamarca and Peru.
Sidra is one of the most talked about exotic varietals emerging in Latin America. Genetic research suggests Sidra is a complex cross, commonly described as a Typica × Bourbon hybrid, though its exact parentage remains debated.
David’s Sidra is grown at Finca La Neblina, a plot in the highest part of El Diamante. Sidra appealed to him for its reputation: exotic aromatics, high altitude adaptability, and resilience against pests and disease. To obtain it, David travelled personally to Ecuador to source seeds—an investment reflecting his commitment to pushing quality forward on the farm.
This year marks the first ever harvest from his Sidra plantation, comprising around 12,000 Sidra trees. The lot achieved 88 points in Peru, confirming the exceptional potential of this varietal on Peruvian terroir.
David employs a carefully designed multi-stage process to maximise the complexity of the Sidra varietal. The harvest begins with selective hand-picking, where only ripe cherries are chosen and floated to remove any defects.
The cherries then undergo a 36-hour anaerobic fermentation in sealed timbos, allowing controlled flavour development before being pulped. Once pulped, the coffee enters an extended
72-hour open-air fermentation in shaded conditions, helping refine structure and sweetness. Drying takes place slowly over
30 days or more in multi-tier solar dryers, a method that protects the varietal’s delicate florality and builds depth in the cup.
Throughout the process, David monitors key endpoints—targeting a final moisture content of around 11%, maintaining a fermentation pH close to
5, and keeping temperatures stable during both flowering and fermentation.
This is the fourth year we have sourced from Finca El Morito. We initially met David at Expo Cajamarca in 2022 and it was here that we talked about the Sidra varietal. Since then, David found seeds and planted them. We were very happy to be offered this coffee when we visited El Diamante with David and family during July 2025 and pleased it has turned out well for him.
David wants you to know that this Sidra represents more than just a new varietal on his farm—it marks the beginning of a long-term vision. Finca La Neblina is a project that has been a while in the making and he is excited to share a taste of what's to come.
