El Mango

Miguel Estela is a young third generation producer committed to driving forward quality reforms in his own farm, leading as an example to his surrounding community with detail and precision in both processing and drying. He is also one of the first to plant the coveted Marshell variety, which is thought to be a local Bourbon mutation. While it remains to be seen exactly what the origins and genetic details of Marshell truly are, we were blown away by the extremely clean and well structured acidity and aromatics this coffee has to offer. 

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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.