We’ve just launched an incredible new coffee produced by the team at Finca El Morito in Cajamarca, Peru.
In this cup, you can expect a beautifully clean and well-structured coffee with fresh cherry-like acidity, ripe pear sweetness, and excellent balance throughout.
Finca El Morito is a 150-acre farm located in the high-altitude region of Cajamarca in Northern Peru, an area known for producing exceptional coffees. Managed by David Flores, a third-generation coffee producer, El Morito places a strong emphasis on quality, sustainability, and community. Surrounded by nature, the team understands the importance of caring for the environment and living in harmony with the land in order to produce outstanding coffee for generations to come.
This commitment begins with the farm being fully organic and extends to thoughtful sustainability practices such as treating wastewater and composting coffee pulp. El Morito also plays an active role in supporting the surrounding community by offering training and access to their processing facilities for neighbouring farms, helping to improve overall coffee quality in the region. Alongside this, they have invested in state-of-the-art processing facilities and a research lab to ensure the highest quality of Peruvian coffee.
The Marshell varietal used in this lot was only recently discovered in 2016 on a farm in Peru. Thought to be a mutation of the Bourbon varietal, Marshell has gained popularity among producers for its high yields, disease resistance, and cup quality. It has even been used in various Cup of Excellence competitions!
We’re thrilled to be able to share special coffees like this with you. Finca El Morito is now available on our pour-over menu at our cafe locations, or you can purchase a bag for home here.
FAQ
1. What are the tasting notes of Finca El Morito?
Pear, Cherry, and Golden Raisin. You can expect an expertly produced, clean, tea-like coffee with superb balance.
2. What variety is this coffee?
Marshell.
3. What is the processing method of this coffee?
Washed. 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.
4. What is the highlight of this coffee?
We love coffees like El Morito because of their versatility! They truly offer something for everyone! A total Swiss Army knife of the coffee world. Exciting and complex enough to nerd out over but approachable enough to give your friends who just want "good" coffee (and don't want to hear about your extraction percentages and water mineral content.) Coffees like El Morito are amazing stepping stones to get people excited about experiencing high quality, super tasty black coffee.
5. What is the best brewing method for this coffee?
We love this coffee on the V60, but feel free to use any pour over brewer you prefer. Here’s our step-by-step brew guide for El Morito!