David Flores

David Flores, a third-generation coffee producer, serves as the general manager of Finca El Morito. The farm boasts a diverse range of coffee beans, including Yellow Caturra, Bourbon, Typica, Geisha, Marshall, Catuai, and Catimor. Employing a meticulous approach, the farm engages in selective harvesting, followed by a waterless pulping process. The coffee undergoes washing and fermentation for 8 to 12 hours in cherry form, and an additional 72 hours in parchment after pulping. The drying process occurs under transparent calamine dryer modules and solar tents, typically taking 26 to 30 days on average.

Finca El Morito prioritizes environmentally friendly practices, utilizing compost for coffee cultivation while minimizing fertilizer usage. Nestled within the natural surroundings of the forest, the farm embodies a commitment to harmonizing with the local environment. Investing in post-harvest technology, the farm features tanks, tubs, drying areas, and warehouses. Moreover, management activities are in place for soil conservation, water utilization, preservation of native species, and the incorporation of compost into coffee trees.