Faustino Flores – Geisha Washed

Faustino is Father to David Flores, the founder of coffee organisation, Finca El Morito. Like David, he is deeply involved in the art of coffee production, but Faustino specializes in innovative cultivation techniques and exploring new coffee varietals. His passion for coffee is rooted in their family tradition, as he is part of a lineage of coffee farmers dedicated to the craft going back a few generations. Faustino is known for their exceptional Caturra Amarillo with its fruity profile, but in recent years they have begun experimenting with new varieties, mainly Geisha and Marshell.

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 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.

Coffee Processing

This microlot is harvested selectively, all the beans with a Brix degree greater than 20 are selected and a second selection is made to discard the overripe ones. After that, the cherries were fermented in hermetically sealed tanks for 24 hours for a greater concentration of sweetness and then they go to the pulping process. Once the pulp is separated from the almonds, we carry out a second fermentation with the remains of mucilage for 48 more hours, completing the 76 hours of fermentation, always taking care of the climatic conditions and thus reaching the washing process with a solid parchment. In general, our microlots obtain double fermentation as a traditional process. Once this process is completed, we dry the coffee in a solar dryer and under shade for 20-25 days. Once these procedures are completed, we perform an analysis of the coffee in roasting and cupping to know the profile and confirm what we are looking for in our geishas.