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Finca el Morito
Coffee Producers

FINCA EL MORITO produces coffee in the northern region of Peru, especially in the department of Cajamarca. Today, the third generation of coffee growers continues the legacy and has taken it to a higher level, managing to export 100% Peruvian specialty coffee worldwide.

As a company, FINCA EL MORITO exports its coffees without intermediaries, obtaining better prices that translate into a better quality of life for the coffee farmers and their families.

FINCA EL MORITO offers high-quality specialty coffees with diverse profiles, certified as 100% organic and following Fair Trade practices.

SINCE

1970

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Years of Experience

in Coffee Production

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Tons Produced

of Specialty Coffee

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Satisfied Clients

Around the World

Production Process

As producers, we understand that specialty coffee is more than just a beverage—it’s a sensory journey that connects us with remote communities, with nature, and with ourselves. That’s why every stage of this fascinating process is carefully handled to guarantee an exceptional experience in every sip.

1. Selective Harvesting

Picking only ripe coffee cherries with an ideal sweetness level of over 20° Brix.

2. Pulping

This process is carried out using a depulping machine. It is the first stage of wet processing in which the fruit is stripped of its pulp, leaving the two coffee seeds intact.

3. Fermentation

Fermentation lasts approximately five days and ends when the sugars are nearly exhausted.

In the first 24 hours, floral, herbal, citrus, and sweet aromas and flavors emerge.
Between 48 and 72 hours, citrus notes, tropical fruits, and chocolate begin to appear.
Between 95 and 120 hours, it is possible to detect notes of red fruits, berries, and nuts.

4. Washing

This step removes the remaining mucilage from the coffee seeds. The mucilage is washed off with water, leaving the beans completely clean and free of impurities.
Washing is ideal for specialty coffee as it allows the inherent quality of the bean to stand out. At this stage, one can already perceive the first signs of quality just by observing the washed parchment coffee.

5. Drying

Drying is a post-harvest process during which moisture is removed from the beans after washing. We use two drying methods: sun drying and shade drying. Shade drying is slower but helps preserve the coffee’s quality.

Coffee of unmatched excellence

Finca El Morito: Our Strengths

Decades of tradition, passion, and knowledge passed down from generation to generation.

Our Products

Discover our exclusive specialty coffee lines from Finca El Morito. Grown with dedication and care, each bean reflects the richness of our coffee-growing region and the passionate work of coffee farming families. Experience the authentic flavor of our coffees and the true essence of Peruvian coffee.

Join us!