Farm: Finca El Morito
Variety: Yellow Caturro, Bourbon, Catimore
Altitude: 1750 MASL
Process: Fully Washed
Tasting note: Dark Cherry, Milk Choc, Hazelnut, Black Pepper
The district of San Jose de Lourdes in the San Ignacio province of Cajamarca, located near the Ecuadorian border, has long been recognized for its high-altitude coffee production. With nutrient-rich clay loam soils, the region has supported generations of coffee growers in producing high-quality beans. This blend comes from some of the area’s most populated coffee-growing centers, including Diamante, Dinamarca, Nuevo Trujillo, Potrero Grande, and Nuevo Progreso.
This community lot coffee is harvested following strict ripeness selection guidelines. After an initial sorting, the cherries undergo a 24-hour airtight fermentation to enhance sweetness before pulping. A second fermentation, lasting 12 to 24 hours, further refines the coffee’s complexity. The beans are then washed and dried in solar dryers for approximately 20 days, depending on weather conditions. After drying, the coffee is roasted and cupped to ensure quality and consistency.
The result is a rich and balanced cup with notes of dark cherry, milk chocolate, hazelnut, and black pepper, offering a harmonious mix of fruity sweetness, creamy nuttiness, and subtle spice.
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