Peru

Morito Natural

Morito Natural

Specifics

Region Cajamarca
Farm Finca El Morito
Producer Miguel Estela Chilcon
Elevation 1700-1900 masl
Varietals Yellow Caturra
Weight 69 kg
Available 0
Status Spot - SSCS
Arrival fresh crop
Lot # 0030-1127-0506
SKU # CG 29378

Preperation

Process natural
Drying patio dried
Grade G1
Liner GrainPro

Sensory

Profile wild
Notes red apple, plum, juicy
Target Score 86

After having selectively harvested all the ripe coffee from the tree, the cherry is dehydrated directly in the sun in African beds, this causes the beans to be attached with all the fructose and glucose that the cherry contains, obtaining unique attributes and flavours.

Miguel Estela produces coffee with great care, he always likes to obtain great results and characteristic of the what he produces. Miguel has a wife and a son, he tells us that he would like to give quality of life to his family and that it is best to do it through what he loves as a source of life, producing specialty coffees.

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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 endeavors, 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.

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Morito Natural
Morito Natural