El Cocao

Fredesvinda Estela is a young coffee farmer who, together with her husband, supports and raises their two children through coffee farming. Like many young producers, she faced uncertainty at the start of her journey. Over time, thoughtful changes to her plots and meaningful improvements to her infrastructure have transformed her work. Today, her coffees are recognized for their consistency and strong cup scores—an achievement she takes great pride in.

Varieties: Caturro Amarillo, Bourbon, Marshell, Catuai

For this microlot, Fredesvinda oversees a carefully controlled washed process. The coffee is selectively harvested, with cherries measuring above 18° Brix, followed by a second selection to remove any overripe fruit. The cherries are then fermented in airtight tanks for 36 hours to enhance sweetness before moving to the pulping stage.

After pulping, the coffee undergoes a second fermentation with the remaining mucilage for an additional 48 hours, with close attention paid to climatic conditions, before proceeding to washing. This double fermentation mirrors a traditional process and contributes to the coffee’s depth and clarity.

Drying takes place slowly over 20–25 days in a solar dryer and in the shade. Once drying is complete, the coffee is evaluated through roasting and cupping to define its profile and to confirm that each stage of the process has been 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. Balancing responsibilities between coffee production and overseeing the El Finca Morito network of neighboring family farms, he plays a crucial role in the farm's and communities success.

Situated in the San Jose de Lourdes district, Province of San Ignacio, within the Cajamarca region of North Peru, Finca El Morito spans 150 hectares. The farm boasts a diverse range of coffee beans, including Yellow Caturra, Bourbon, Typica, Geisha, Marshall, Catuai, and Catimor.

Employing a meticulous approach, the farm engages in selective harvesting, followed by a waterless pulping process. The coffee undergoes washing and fermentation for 8 to 12 hours in cherry form, and an additional 72 hours in parchment after pulping. The drying process occurs under transparent calamine dryer modules and solar tents, typically taking 26 to 30 days on average.

Setting itself apart, Finca El Morito prioritizes environmentally friendly practices, utilizing compost for coffee cultivation while minimizing fertilizer usage. Nestled within the natural surroundings of the forest, the farm embodies a commitment to harmonizing with the local environment.

Investing in post-harvest technology, the farm features tanks, tubs, drying areas, and warehouses. Moreover, management activities are in place for soil conservation, water utilization, preservation of native species, and the incorporation of compost into coffee trees.

Beyond its agricultural endeavours, Finca El Morito serves as an association, providing employment to over 50 coffee growers, across different parts of the Cajamarca department.

Finca El Morito stands out for its exceptional qualities in aroma, body, taste, and color. The company's commitment extends beyond its coffee, emphasizing environmental responsibility. Choosing Finca El Morito coffee directly supports more than 50 coffee-producing families in San Ignacio, contributing to the sustainability of both the business and the local community.