La Manderina

Faustino is the father of David Flores, founder of the coffee organization Finca El Morito. Like his son, Faustino is deeply involved in the craft of coffee production, with a particular focus on innovative cultivation techniques and the exploration of new coffee varieties.

His passion for coffee is rooted in a strong family tradition, as he comes from a lineage of coffee farmers dedicated to the craft for several generations. Faustino is best known for his exceptional Caturra Amarillo, celebrated for its vibrant, fruity profile. In recent years, he has expanded his work by experimenting with new varieties, primarily Geisha and Marshell.

This microlot is selectively harvested, with only cherries measuring above 20° Brix selected, followed by a second pass to remove any overripe fruit. The cherries are then fermented in hermetically sealed tanks for 24 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, for a total of 76 hours of fermentation. Throughout this process, climatic conditions are carefully monitored, resulting in a stable, well-formed parchment before washing. As with our traditional approach, this microlot follows a double fermentation process.

Drying takes place slowly over 20–25 days in a solar dryer and under shade. Once drying is complete, the coffee is evaluated through roasting and cupping to define its profile and confirm the qualities we seek in our Geishas.

--------------------------------------------------

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.