Don Vasquez

Anthony Vásquez is a leading young producer at Finca El Morito, known for his expertise in coffee processing. A fourth-generation producer with a background as a civil construction technician, he has chosen to focus his career on coffee production. He grows Bourbon, Marshell, Geisha, and Sydra varieties and works closely with his family, continuing a tradition centered on quality-driven coffees.

For this microlot, Anthony oversees a carefully controlled washed process that begins with selective harvesting. Only cherries with a Brix level above 18 are selected, followed by a second sorting to remove any overripe fruit. The cherries are then fermented in airtight tanks for 48 hours to enhance sweetness before moving to the pulping stage.

After pulping, a second fermentation is carried out with the remaining mucilage for an additional 48 hours, with close attention paid to climatic conditions, reflecting a traditional double-fermentation approach used across our microlots. The coffee is then washed and dried in a solar dryer and under shade for 20 to 25 days.

Once processing is complete, the coffee is evaluated through roast analysis and cupping to define its profile and confirm that all steps were carried out according to best practices.

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David Flores, a third-generation coffee producer, serves as the general manager of Finca El Morito, a network of neighboring family farms. Alongside the producer families, he helps coordinate coffee production and quality while supporting the long-term success of the farms and the surrounding communities.

Located in the San José de Lourdes district of San Ignacio Province, in the Cajamarca region of northern Peru, the Finca El Morito farms collectively span approximately 150 hectares. Across the network, producers cultivate a diverse range of coffee varieties, including Yellow Caturra, Bourbon, Typica, Geisha, Maragogipe, Catuai, and Catimor.

The farms share a careful, quality-driven approach to production, beginning with selective hand harvesting and a waterless pulping process. Coffee cherries are fermented for 8 to 12 hours prior to pulping, followed by an additional 72 hours of fermentation in parchment. Drying takes place in transparent calamine dryer modules and solar tents, with an average drying time of 26 to 30 days.

Environmental stewardship is a core value across the Finca El Morito network. The farms rely on compost for soil health, limit the use of chemical fertilizers, and work in harmony with the surrounding forest landscape.

Collective investment in post-harvest infrastructure supports consistent quality throughout the group. Shared resources include fermentation tanks, washing channels, drying areas, and warehouses. The farms also implement management practices focused on soil conservation, responsible water use, preservation of native plant species, and the integration of compost into coffee production.

Beyond coffee production, Finca El Morito operates as an association, providing livelihoods for more than 50 coffee-producing families across the Cajamarca department.

Known for its vibrant aroma, balanced body, clean cup, and expressive flavor, Finca El Morito coffee reflects a shared commitment to quality, sustainability, and community. Choosing this coffee directly supports over 50 families in San Ignacio and helps strengthen the long-term resilience of coffee-growing communities in the region.