Details:

• Origin: Peru  — San José de Lourdes, San Ignacio, Cajamarca

• Producer: David Flores / Finca El Morito

• Varietal: Marshell (Peruvian hybrid varietal with distinctive cup character)

• Process: Washed

• Elevation: ~1,750 m above sea level

• Roast: Medium-Light

• Bag Size: 200 g

• Tasting Notes: Peach 🍑 • Plum 🍑 • Black tea 🌼 • Blossom aroma 🍋

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Intro:

Mazelab is pleased to present David Flores, a beautifully expressive coffee from Finca El Morito in Peru’s highland region of Cajamarca. This washed Marshell lot highlights vibrant stone fruit sweetness, floral complexity, and refined structure — offering a clean and engaging filter cup that celebrates both terroir and thoughtful farm practice.

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The Producer:

David Flores is a passionate third‑generation coffee producer based in Diamante, San José de Lourdes within San Ignacio Province, Cajamarca. Growing up among coffee farming traditions, David has been deeply involved in specialty coffee since 2016 and now leads both Finca El Morito and a broader network of neighbouring producers. His commitment to quality has helped elevate his farm into a respected coffee origin in the region, marked by careful cultivation and thoughtful post‑harvest handling.

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The Process:

This lot is processed using the washed method, chosen to emphasize clarity and depth. After careful selective harvesting of ripe cherries, the coffee is pulped and fermented to remove mucilage, then thoroughly washed with clean water. It is dried slowly at altitude, preserving both acidity and aromatic nuance. This approach ensures a cup that’s balanced, refined, and true to varietal character.

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The Cup:

In the cup, David Flores reveals a lively and layered profile. Juicy peach 🍑 and plum 🍑 sweetness form the heart of the flavour, while delicate black tea 🌼 notes lend structure and subtle complexity. A gentle blossom 🍋‑like lift enchants the finish, making for a cup that’s both bright and beautifully composed — ideal for filter brewing and slow sipping.

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Overall:

Mazelab’s David Flores is a rewarding expression of Peruvian specialty coffee — elegant, fruit‑driven, and aromatic. It celebrates the dedication of a new generation of producers who blend tradition with innovation, delivering a refined and memorable coffee experience that highlights the potential of Marshell in the high elevations of Cajamarca.

What is the roast recency?

Mazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.