- Country – Peru
- Region – La Palma, Chirionos
- Farm – Moises Marin Mires
- Varietal – Caturra
- Process – Natural
- Cup Score – 86.5
- Altitude – 1850 masl
Tasting Notes:
Sultanas, cacao nibs, brown sugar, ripe plum, red berries, hibiscus, creamy body
Farm Overview:
The Marin family—four brothers (Felipe, Joel, Aurelio, and Moises) and their father, Silvestre—grow coffee at 1,850 masl in La Palma, Jaén. Joel bought parcels of land there in 2021; the family lives locally and hires pickers during harvest. Plantings include Catuai, Marshel, Caturra and Geisha.
Given the colder, wetter micro-region this season, they rest cherries for about 36 hours before depulping and ferment for a further ~36 hours. They monitor drying with moisture meters and thermometers and, in 2025, installed two mechanical dryers at home to finish parchment to ~11% moisture after an initial spell on raised beds. They fertilise three times per year—mostly organic—and run soil analyses through Falcons Specialty Plus project.
This micro lot was grown by Moises and he and his family process the coffee to maximise its flavour taking into consideration their local climate. It truly tastes delicious.