Peru Finca El Morito: Flavor Profile & Brewing Tips
By Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery | Published: 2026-10-21
Category: Product Reviews
Explore the flavor profile of Peru Finca El Morito from Kiss the Hippo Coffee. Learn about its tasting notes, origin, and how to brew this single-origin specialty coffee.
Quick Answer
Peru Finca El Morito is a washed single-origin coffee from the Flores family farm, offering notes of blackcurrant, apple, and milk chocolate. It's a balanced, approachable specialty coffee perfect for filter brewing.
Why This Coffee Stands Out
The Flores family turned an unexpected premium for their exceptional coffee into a full specialty production journey. This dedication shows in the cup: the washed process with wet fermentation highlights clean, bright acidity while retaining a creamy sweetness.
Grown at 1750 masl in San Jose de Lourdes, the Bourbon and Caturra cultivars thrive in high-altitude conditions, contributing to the coffee's complex yet smooth flavor profile.
Frequently Asked Questions
- What flavor notes can I expect from Peru Finca El Morito?
- Expect blackcurrant, apple, and milk chocolate. The washed process gives it a clean, crisp acidity with a smooth, creamy finish.
- What is the best brewing method for this coffee?
- Filter methods like pour-over (V60, Chemex) or AeroPress highlight its bright fruit notes and balanced body. For espresso, use a slightly finer grind to accentuate the chocolate sweetness. Start with a medium-fine grind for pour-over and adjust based on taste.
- How should I store this single-origin coffee?
- Keep it in an airtight container away from light, heat, and moisture. Use within 2-4 weeks of roasting for optimal freshness. Buy whole beans and grind just before brewing for the best flavor.
- Is this coffee suitable for milk-based drinks?
- Yes, the milk chocolate and apple notes pair nicely with milk, creating a smooth latte or cappuccino with a fruity twist.
Product Facts
- Peru, Finca El Morito: Cultivars Bourbon & Caturra, Process Washed + Wet Fermentation, Altitude 1750 masl, Harvest August - September 2024. Bourbon and Caturra are known for sweetness and clarity; the washed process ensures a clean cup that lets the fruity and chocolate notes shine.
Peru, Finca El Morito
