David Flores farms at 1,850 to 1,900 meters in northern Cajamarca, on a plot called Finca La Neblina. He is also the legal representative and general manager of El Morito, a network of more than 150 independent producers in the region. He started young, stayed curious, and built his place in coffee by paying close attention to what each lot needs.
The Sydra variety is a cross of Bourbon and Typica that traces back to Ecuador. It is still uncommon in Peru, and David is one of a small number of producers in his area working with it. He processes his lots on-farm, refines what he does season after season, and treats every shipment as another chance to push the cup forward.
El Morito is built around the same idea: independent growers, autonomy in processing, shared success at export. This is the first time Showroom has carried David's Sydra, and the first time it is appearing on Dry Heat Coffee.
Washed: Ripe cherries are floated, depulped, fermented in tanks, and rinsed clean of mucilage. Washed coffees lead with clarity. The variety, the elevation, and the producer's hand all come through without the layer of fruit sweetness a natural or honey process adds.
Cupping notes: Tangerine acidity sits on top of a soft, melon-like body. Mid-palate brings dried mango and a denser, fruit-cake sweetness. Finish lingers in simple syrup and a clean, juicy citrus return. Light, sweet, and bright without being thin.
Resting: Best 14+ days after roast, and will continue to improve for a few weeks beyond that.
8 oz. / 227 g WHOLE BEAN
Country: Peru
Region: Cajamarca, North
Producer: David Flores, Finca La Neblina
Varietal: Sydra
Process: Washed
Roast Level: Light
Elevation: 1,850-1,900 masl
Tasting Notes: Tangerine, Cantaloupe, Dried Mango, Fruit Cake, Simple Syrup
Body: Light, Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
David Flores farms at 1,850 to 1,900 meters in northern Cajamarca, on a plot called Finca La Neblina. He is also the legal representative and general manager of El Morito, a network of more than 150 independent producers in the region. He started young, stayed curious, and built his place in coffee by paying close attention to what each lot needs.
The Sydra variety is a cross of Bourbon and Typica that traces back to Ecuador. It is still uncommon in Peru, and David is one of a small number of producers in his area working with it. He processes his lots on-farm, refines what he does season after season, and treats every shipment as another chance to push the cup forward.
El Morito is built around the same idea: independent growers, autonomy in processing, shared success at export. This is the first time Showroom has carried David's Sydra, and the first time it is appearing on Dry Heat Coffee.
Washed: Ripe cherries are floated, depulped, fermented in tanks, and rinsed clean of mucilage. Washed coffees lead with clarity. The variety, the elevation, and the producer's hand all come through without the layer of fruit sweetness a natural or honey process adds.
Cupping notes: Tangerine acidity sits on top of a soft, melon-like body. Mid-palate brings dried mango and a denser, fruit-cake sweetness. Finish lingers in simple syrup and a clean, juicy citrus return. Light, sweet, and bright without being thin.
Resting: Best 14+ days after roast, and will continue to improve for a few weeks beyond that.
8 oz. / 227 g WHOLE BEAN
Country: Peru
Region: Cajamarca, North
Producer: David Flores, Finca La Neblina
Varietal: Sydra
Process: Washed
Roast Level: Light
Elevation: 1,850-1,900 masl
Tasting Notes: Tangerine, Cantaloupe, Dried Mango, Fruit Cake, Simple Syrup
Body: Light, Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
