the San Ignacio province of Cajamarca, and has since grown into a close-knit community of producers, with 70% of its coffee coming direct from family estates. This lot comes from Anthony Vásquez, a fourth-generation grower and the most prominent young producer on the farm for his processing skill. Cherries are selectively hand-picked once they reach a Brix level above 20, then washed to remove soil and less-dense fruit before entering fermentation for 30 to 48 hours. The coffee is then dried slowly and naturally on African beds — direct sunlight by day, covered with a transparent sheet overnight to hold the accumulated heat — for 20 to 25 days. Once the beans reach the right humidity, they're packaged in specialised bags to lock in quality, then roasted and cupped to confirm the profile the Flores family look for in their Bourbon lots. Finca El Morito's coffees have placed multiple times in the Cup of Excellence, as recently as 2022.