Joel Marin Anoxic Natural Gesha

Highlights

“Joel Marin is a second generation coffee farmer from La Palma, Chirinos. Joel is one of four brothers, all coffee farmers, who learned the trade from their father, Silvestre, a prominent local producer. Joel bought the El Cruce plot in 2020 which covers three hectares at 1,800 masl. Since then he has stopped buying coffee and is fully dedicated to his own farm and production. Joel does most of the work on the farm himself, but during the peak of the harvest he hires workers and calls on his brothers for help with picking. Joel dreams of competing in local and national quality competitions, and for that reason he planted Gesha, Marshel, and Bolo varieties. This lot was processed as a natural and fermented for 12 hours before drying. Gesha cherry brought in from the field was rinsed, and floaters were removed, before being placed in plastic bags for a short 12-hour anoxic ferment. After fermentation, the cherries were removed from the bags and placed on raised beds to start the drying process.”