Amado Flores is one of the most experienced producers in our coffee-growing family. Brother of Faustino Flores and uncle of David Flores, he shares with them a history marked by hard work and a passion for coffee.

Like many producers from Cutervo, Amado migrated to San Ignacio in search of new opportunities and there established his own farms, painstakingly building a family legacy around coffee.

Over the years, his perseverance and responsibility have made him an example for new generations. For Amado, coffee has been much more than an agricultural activity: it has been his family's livelihood, a way of life, and a legacy built through years of work.

His story represents the experience of a generation that paved the way and, through their example, helped subsequent generations dream of taking the family's coffee business much further.

This Marshell microlot is produced using a natural process that begins with the selective harvesting of cherries with a Brix level above 20. The cherries are carefully washed to remove any soil or lower-density fruit, and only those suitable for direct drying are selected.

Fermentation then takes place for approximately 30 to 48 hours. The coffee is dried on African beds under direct sunlight during the day and covered with transparent material at night to retain accumulated warmth, a process that lasts 20 to 25 days. Once the cherries reach the desired humidity level, they are packaged in specialized bags to preserve their quality and attributes.

After processing, the coffee is evaluated through roast analysis and cupping to define its profile and ensure it meets the standards we seek in our Marshell coffees.

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Finca El Morito | Cajamarca, Peru

Coffee Grown Through Community

In the mountains of northern Peru, coffee is more than a crop—it is a way of life shared across generations of farming families.

Finca El Morito is not a single farm, but a network of neighbouring family-owned farms working together to produce exceptional specialty coffee while strengthening the future of their communities. Located in the San José de Lourdes district of San Ignacio Province, within Peru's Cajamarca region, the farms collectively span approximately 150 hectares of fertile mountain landscape.

At the heart of this collaboration is David Flores, a third-generation coffee producer whose passion for coffee extends beyond his own farm. As General Manager of Finca El Morito, David works alongside more than 50 producer families, coordinating coffee production, supporting quality improvements, and helping ensure the long-term success of both the farms and the people who depend on them.

Growing Quality Together

The strength of Finca El Morito lies in its shared commitment to quality.

Across the network, producers cultivate a diverse collection of coffee varieties, including Yellow Caturra, Bourbon, Typica, Geisha, Maragogipe, Catuai, and Catimor. While each family brings its own experience and traditions, they share the same goal: producing coffees that reflect the unique character of Cajamarca.

Harvesting is carried out by hand, with only ripe cherries selected before entering a carefully managed post-harvest process. Cherries undergo an initial fermentation before pulping, followed by a second fermentation in parchment. The coffee is then slowly dried in transparent calamine dryers and solar tents over 26 to 30 days, allowing flavours to develop gradually while preserving quality and consistency.

Every stage is approached with patience, care, and the understanding that exceptional coffee is built through attention to detail.

Caring for the Land and One Another

For the families of Finca El Morito, sustainability begins with protecting the land that has supported generations of coffee production.

Throughout the network, producers enrich their soils with compost, reduce reliance on chemical fertilisers, and work alongside the surrounding forests to maintain healthy ecosystems. Responsible water management, soil conservation, and the protection of native vegetation all play an important role in preserving the landscape for future generations.

The association also believes that collaboration creates stronger communities. By sharing post-harvest infrastructure—including fermentation tanks, washing channels, drying facilities, and warehouses—producer families are able to maintain consistent quality while reducing individual costs and creating greater opportunities together.

More than an association, Finca El Morito is a community built on cooperation, shared knowledge, and mutual support.

Why We Partner With Finca El Morito

At Common Goal Coffee, we believe the strongest coffee partnerships are built on people working together toward a common purpose.

Finca El Morito reflects the values that matter most to us: collaboration, stewardship, transparency, and a long-term commitment to both quality and community.

David Flores and the producer families of Finca El Morito demonstrate that exceptional coffee is not the result of one person's work, but of many families sharing knowledge, supporting one another, and investing in a sustainable future together.

Every coffee from Finca El Morito represents more than careful farming—it represents the livelihoods of over 50 coffee-growing families who continue to strengthen their community through coffee.

We are proud to share their story and the remarkable coffees they produce with our roasting partners.