Senaida Chilcon – Yellow Caturro

Senaida Chilcon is Salomon's wife, has four children, and produces bourbon, caturro, and marshell. She is a second-generation producer. David Flores' aunt, she works alongside her husband Salomon. The processes she uses are washed and mostly natural. Thanks to coffee, she has been able to raise and educate her children.

Coffee Processing

We carry out the washed process for this microlot, which is selectively harvested; all beans have a Brix level above 18, and a second selection is made to discard any overripe beans. The cherries are then fermented in airtight tanks for 36 hours for a greater concentration of sweetness, and then they move on to the pulping process. Once the pulp is separated from the almonds, we carry out a second fermentation with the mucilage remains for another 48 hours, always ensuring the climatic conditions, before proceeding to the washing process. In general, our microlots undergo a double fermentation like a traditional process. Once this process is complete, we dry the coffee in a solar dryer and in the shade for 20-25 days. Once these procedures are complete, we perform a coffee analysis during roasting and cupping to determine the profile and confirm that all processes were carried out in accordance with good practices.

General Information

– Founded: 2018
– Location Diamante, San Jose de Lourdes, San Ignacio, Cajamarca.
– Altitude: 1648 masl
– Coffee Variety: Yellow Catturo
– Soil Type: Clay Loam Soil
– Average Temperature: 25c
– Average Rainfall: 1200 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