IN THE CUP
From the first sip, this lot reveals a comforting sweetness of Medjool dates, layered with warming clove spice and smooth milk chocolate. A juicy, vibrant acidity brings freshness and clarity, creating a beautifully balanced cup with a lingering sweetness.
As a filter, the coffee is juicy and expressive, highlighting the rich date sweetness with delicate clove spice and hints of milk chocolate. Brewed as an espresso, it becomes rich and syrupy, revealing greater depth and complexity as the Medjool date sweetness, warming spice and chocolate notes come together in a full-bodied, lingering finish.
STORY BEHIND THE CUP
Rooted in the coffee-growing traditions of Cajamarca, Peru, Senaida Chilcon is a second-generation coffee producer who works alongside her husband, Salomon, cultivating varieties including Yellow Caturra, Bourbon, and Marshell. As part of the Flores Chilcon family’s close-knit coffee-growing community, she continues a legacy built on dedication, innovation, and quality. Through coffee production, Senaida has been able to raise and educate her four children, reflecting the meaningful role coffee plays in supporting her family and future generations. Her work contributes to the enduring legacy of Finca El Morito, a family-led initiative recognised for its commitment to quality and achievements in the Cup of Excellence.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
