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.