Working with Anthony through Billy at Common Goal Coffee feels special for us because his coffee carries the spirit of a community rooted in care, stewardship, and shared purpose. By bringing this coffee forward, we’re supporting the families of Finca El Morito and celebrating their ongoing commitment to quality and collective growth.
Anthony Vásquez stands at the heart of Finca El Morito’s new generation, carrying forward the legacy of four generations while shaping his own path with a rare blend of technical skill and intuition. After years working as a civil construction technician, he chose to return to the land that raised him, dedicating himself fully to coffee and tending Bourbon, Marshell, Geisha, and Sydra alongside his family. In his hands, this work becomes both heritage and craft—a continuation of a tradition built on care, precision, and an unwavering pursuit of quality.
This lot from Anthony Vásquez is deeply connected to the wider ecosystem of Finca El Morito, where David Flores, a third‑generation producer, leads a network of neighbouring family farms in the San José de Lourdes district of San Ignacio, Cajamarca. Spread across roughly 150 hectares, these farms cultivate an impressive range of varieties—Yellow Caturra, Bourbon, Typica, Geisha, Maragogipe, Catuai, Marshell and Catimor—each tended with the same shared commitment to quality.
Across the network, producers follow a careful, community‑driven approach: selective hand harvesting, waterless pulping, and a fermentation rhythm that begins with 8–12 hours before pulping and continues with 72 hours in parchment. Drying unfolds slowly in transparent calamine dryer modules and solar tents, often taking 26 to 30 days, allowing each lot to develop clarity and character.
Environmental stewardship anchors their work. The farms rely on compost to nourish the soil, limit chemical fertilizers, protect native plant species, conserve water, and operate in harmony with the surrounding forest landscape. Their collective investment in post‑harvest infrastructure—shared fermentation tanks, washing channels, drying areas, and warehouses—ensures consistency and elevates the quality of every producer’s coffee.
Finca El Morito functions as an association supporting more than 50 coffee‑producing families, and its coffees are known for their vibrant aroma, balanced body, clean cup, and expressive flavor. It’s within this collaborative, sustainability‑focused community that Anthony’s project takes shape, and choosing this lot directly supports the long‑term resilience of San Ignacio’s coffee‑growing families.
