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milk chocolate
peach
black currant
grape
anthony vasquez
cajamarca, 1970 masl
bourbon
natural process
Anthony is a standout young producer at Finca El Morito, a fourth-generation grower who now focuses fully on coffee, cultivating Bourbon, Geisha and Sidra alongside his family. His Bourbon microlot is naturally processed using high-brix cherries, then carefully fermented and dried on African beds for up to 25 days to preserve sweetness and clarity. Founded in 2009 by Faustino after the family relocated to San Ignacio, Cajamarca, Finca El Morito builds on a coffee legacy dating back to the 1970s. Today, the Flores family leads a close-knit community whose coffees from have earned multiple Cup of Excellence placements.
milk chocolate
peach
black currant
grape
anthony vasquez
cajamarca, 1970 masl
bourbon
natural process
Anthony is a standout young producer at Finca El Morito, a fourth-generation grower who now focuses fully on coffee, cultivating Bourbon, Geisha and Sidra alongside his family. His Bourbon microlot is naturally processed using high-brix cherries, then carefully fermented and dried on African beds for up to 25 days to preserve sweetness and clarity. Founded in 2009 by Faustino after the family relocated to San Ignacio, Cajamarca, Finca El Morito builds on a coffee legacy dating back to the 1970s. Today, the Flores family leads a close-knit community whose coffees from have earned multiple Cup of Excellence placements.