Finca El Morito - Faustino Flores - Marshell - Microlot

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Diamante, San Jose de Lourdes, San Ignacio, Cajamarca






Washed (Semi Anaerobic, Double & Extended Fermentation)

SCA Score


Flavour Profiles

Citrus Fruits, Milk Chocolate, Blackberries

Harvest Period

July - September 2023



About this Coffee

Who is Faustino Flores?

Faustino Flores, a seasoned coffee cultivator based in the El Diamante town, in the San Jose de Lourdes District, part of the San Ignacio Province, in the Cajamarca Region. Faustino is Father to David Flores, the founder of coffee organisation, Finca El Morito. Like David, he is deeply involved in the art of coffee production, but Faustino specialices in innovative cultivation techniques and exploring new coffee varietals. His passion for coffee is rooted in their family tradition, as he is part of a lineage of coffee farmers dedicated to the craft going back a few generations. 

About Faustino Flores and Finca El Morito?

Faustino Flores plays a pivotal role at Finca El Morito, a famous coffee producing family with 150 hectares across their El Diamante town.. They are known for their exceptional Yellow Caturra with its fruity profile but in the past few years have started to experiment with new varietals, mainly Geisha and this coffee, Marshell. 

About Marshell Coffee Varietal

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.

How was the coffee processed?

The beans are selectively harvested, and then floated to make sure that only ripe cherries remain. The coffee is first of all fermented in cherry for 36 hours 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.

The role of Finca El Morito for this coffee?

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.

How does Khipu Coffee know about Faustino?

This is the second year we have sourced from Finca El Morito and because we have not visited their farm, we are yet to meet Faustino, however, 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. We tried this Marshell alongside a number of beautiful Bourbons and Caturras. For us, the Marshell pipped it because of its uniqueness and potential of the varietal.

What the producers want you to know

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, minimize 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.

Frequently Asked Questions

Green Coffee Sourcing

Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.

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Yes, we can help you plan and organise your coffee origin trip in Peru.

If you are interested in visiting coffee regions, farms and producers in Peru email

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