Anthony Vasquez – Bourbon Natural

Anthony is currently the most prominent young producer at Finca El Morito for his processing skills. A fourth-generation producer, he is also a civil construction technician by profession. However, his passion for coffee has led him to dedicate himself to production. He currently grows varieties such as bourbon, marshell, geisha, and sidra, and works closely with his family. Anthony is following in the footsteps of the great Peruvian quality coffees producers! 

Coffee Process

This Bourbon micro-lot, using a natural process, beginning with the selective harvesting of beans with a Brix level above 20. The cherries are then washed to remove any traces of soil or less dense fruit, and only those for direct drying are selected. They then enter fermentation for approximately 30 to 48 hours.Direct drying takes place on African beds with direct sunlight during the day and a transparent cover at night to maintain the accumulated temperature for 20 to 25 days. When they reach the required humidity level, they are packaged in special bags to preserve quality. Once these procedures are completed a coffee analysis is carried out during roasting and cupping to determine the profile and confirm what we look for in the Bourbon varietal

General Information

– Founded: 2021
– Location Diamante, San Jose de Lourdes, San Ignacio, Cajamarca.
– Altitude: 1750 masl
– Coffee Variety: Bourbon
– Soil Type: Clay Loam Soil
– Average Temperature: 24c
– Average Rainfall: 1305 mm
– Farm size: 2 H

Finca El Morito history

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