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Finca El Morito sits high in the Querocotillo district of Cutervo, in Peru’s Cajamarca region.
Felipe Estela is a second-generation coffee producer within the El Morito community, where family-driven farms focus on quality cultivation at 2000 masl in loamy, fertile soils.
Felipe’s work reflects a deep commitment to specialty coffee, growing Yellow Caturra and Red Bourbon varieties with great care.
This microlot undergoes a meticulous double fermentation: 48 hours in sealed tanks followed by 48 hours post-pulping, then slow drying under shade and in solar dryers for 20–25 days.
The result is a cup of lively sweetness and bright fruit expression.
Description
Finca El Morito sits high in the Querocotillo district of Cutervo, in Peru’s Cajamarca region.
Felipe Estela is a second-generation coffee producer within the El Morito community, where family-driven farms focus on quality cultivation at 2000 masl in loamy, fertile soils.
Felipe’s work reflects a deep commitment to specialty coffee, growing Yellow Caturra and Red Bourbon varieties with great care.
This microlot undergoes a meticulous double fermentation: 48 hours in sealed tanks followed by 48 hours post-pulping, then slow drying under shade and in solar dryers for 20–25 days.
The result is a cup of lively sweetness and bright fruit expression.