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    Perú, Finca El Morito

    250g
    Whole Bean
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    The Flores family have been producing coffee since the patriarch Faustino founded Finca El Morito in the fertile highlands of Cajamarca in the 1970s. Fast-forward a generation and producer David Flores is continuing his family’s good work in this Marshell microlot. Following a selective approach to harvest, Flores only admitted cherries boasting a sugar content of 20 Brix degree or above in the lot. After sorting, the beans enjoyed a natural processing of 20–25 days sun-drying on raised beds. From this processing comes the coffee’s vanilla-like sweetness and distinct floral aroma.

    Country
    Perú
    Region
    Cajarmarca, San Ignacio
    Variety
    Marshell
    Process
    Natural
    Altitude
    1,850 MASL
    Producer
    David Flores
    Roast
    Light
    Medium
    Dark
    Sweetness
    Low
    Medium
    High
    Acidity
    Low
    Medium
    High
    Tasting Note
    Image Image Image
    How to brew
    Espresso
    Brew Ratio
    1:2.8
    Dose
    22g
    Extraction
    62g
    Contact Time
    28-32 seconds
    Temperature
    94°C
    Filter
    Brew Ratio
    1:17
    Dose
    15g
    Water
    255g
    Temperature
    97-100°C
    Bloom
    30g (40 seconds)
    Pours
    2 (including bloom): 30g, 225g
    Pour Time
    1:30
    Draw Time
    2:30
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