Peru Felipe Estela

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

The Flores family has been in coffee production since the 1970s, rooted in the Cajarmarca region. Finca El Morito was founded by the patriarch of the Flores family, Faustino Flores, starting in 2009 when the Flores family relocated to the San Ignacio province of Cajamarca. With a passion for innovation and a focus on quality, the Flores family have steadily improved in both quality and variety of production on their farm. As a close knit family and community, the second and third generations have progressed and expanded on Faustino’s work to bring the family estate and community to where it is today.

Concentrating in the northern region of Cajamarca the Finca El Morito have expanded internally by creating a familial community of producers, with 70% of coffee produced direct from family estates, and the remaining producers are within the immediate communities of the Flores Chilcon family. Today, quality production from Finca El Morito comprises of coffees from the Cutervo and San Ignacio Provinces of Cajarmarca. As a result of his hard work, the legacy of Faustino Flores and Finca El Morito have been rewarded by placing multiple times in the Cup of Excellence auctions, as recent as 2022.

Felipe Estela is a producer within the El Morito community. Felipe has grown up and lived in the Querocotillo district, and is the second generation in his family of coffee growers. He is proud to see his town grow and prosper and has organically integrated in the the family and community of specialty coffee focused producers. Felipe began producing varieties such as Catuai and Catimor, and with experience has now started to turn his attention to more quality focused but less resilient varieties such as: Caturra, Bourbon, Marshell and Typica.

This microlot comprises of Bourbon and Caturra. It begins through selective harvesting, picking cherries with 18 Brix or higher, once picked a second sorting is made to discard overripe cherries. After that, the cherries are fermented in airtight tanks for 48 hours for a greater concentration of sweetness before being pulped. After depulping, we carry out a second fermentation with the remains of mucilage for an additional 48 hours, before being washed and prepared for drying. For El Morito this style of double fermentation is typical for all microlots. Once this process is completed, coffee is dried in a solar dryer and under shade for 20-25 days. Upon reaching ideal moisture levels, coffees are roasted and cupped for quality at the El Morito lab in Jaen.