Faustino Flores - Wet Ferm GESHA

Producer: Faustino Flores
Country: Peru
Region: Cajamarca
Altitude: 1850 MASL
Process: Wet Fermentation
Variety: Gesha

Faustino, father of David Flores (founder of the Finca El Morito coffee organization), remains deeply engaged in coffee production. While David oversees the broader vision, Faustino focuses on innovative cultivation practices and the exploration of new coffee varietals. His passion for coffee is rooted in a family tradition that spans generations. Faustino is especially known for his exceptional Caturra Amarillo, celebrated for its fruity profile. In recent years, he has begun experimenting with high-end varietals such as Gesha and Marshell. This lot features the former, which makes it Very Special indeed.

FERMENTATION

This microlot is harvested with careful selection, where only cherries with a Brix level above 20 are chosen. A second selection phase removes any overripe cherries to ensure uniformity. The selected cherries are then fermented in hermetically sealed tanks for 24 hours to intensify sweetness. Following this, the cherries are depulped, and the beans undergo a second fermentation—this time with mucilage residues—for an additional 48 hours, totaling 76 hours of controlled fermentation. Throughout, climatic conditions are closely monitored to maintain quality and ensure optimal development of the coffee’s profile.

After fermentation, the beans are thoroughly washed and dried in a solar dryer under shade for 20 to 25 days. Once drying is complete, the coffee is analyzed through roasting and cupping to identify and confirm the flavor profile—particularly in the case of their experimental Gesha lots.