Antony Vasquez

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.

Espresso:

Use 18-22g of coffee.

• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 91 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 91 – 93°C.

Pour Over:

• Coffee dose: 15 g
• Water: 220–250 g (≈1:15–1:16 ratio)
• Water temperature: 92 °C / 198 °F
• Filter: CAFEC T-90 medium-dark paper filter
• Filter prep: Quick rinse only

☕ Brewing Steps

• Add ~45 g water (3× coffee weight).
• Pour in a spiral with good agitation to fully saturate.
• Allow the bloom to last at least 45 seconds, and extend up to 2 minutes depending on the coffee’s roast level and freshness.

• After bloom, pour in a spiral to cover all grounds.
• Continue in small circles until reaching 220–250 g total water.
• Keep the pour steady and even.

• Total brew time: ~2 minutes (not including extended bloom).
• Only swirl the brewer if the drawdown is too fast, to slow it down.
• Otherwise, let the coffee drain naturally.

Don’t forget to play around with the variables and have fun!

Enjoy

Washed

Anthony’s work on this microlot begins long before the coffee reaches the drying beds, with him walking the farm and selecting only the ripest cherries—those that shine past 18 Brix—before giving them a second careful sorting by hand. The cherries then rest in airtight tanks for two slow days, developing sweetness in the quiet of the farm, before being pulped and returned for another 48 hours of fermentation, a rhythm that reflects both tradition and intuition. Afterward, the coffee is washed clean and laid to dry under the soft light of solar dryers and shade for nearly a month, until each seed carries the clarity he’s aiming for. Only then does Anthony cup and analyze the lot, making sure every step honours the quality he and his community stand behind.

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.

What We Paid:

For this beautiful lot from Antony Vásquez (Peru), here’s the real breakdown:

• $21.17/kg paid directly to Common Goal

• $365 shipping

• 207 kg purchased

• $22.94/kg landed cost before roasting, packaging, labour & operations

• $25.92/kg after tax

Peru’s coffee prices are at some of the highest levels in years, driven by global shortages and strong demand for high‑quality, farmer‑grown coffees. Paying more means farmers earn more—and you taste the difference in every cup.

This is what conscious sourcing looks like. This is what your cup supports.