Peru Origen Marin Lot 45 / Natural Modificado

$22.00 

  • Peru Origen Marin Lot 45 / Natural Modificado
  • Peru Origen Marin Lot 45 / Natural Modificado
  • Peru Origen Marin Lot 45 / Natural Modificado
  • Peru Origen Marin Lot 45 / Natural Modificado
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Country/Region: Peru/Villa Rica

Varietal: Red Caturra, Yellow Caturra, Red Catuai

Processing: Natural Modificado

Elevation: 1400 -1800 m.a.s.l.

Taste Notes: Starfruit, Pineapples, Chocolate Liqueur

One of the last undisturbed ecosystems in Peru, the Oxapampa Ashaninka Yanesha Biosphere Reserve is located between the Amazon forest lowland and mountane cloud forest, resulting in high flora and fauna diversity. A UNESCO Biosphere Reserve, it is populated by indigenous natives such as the Yanesha, who aim to preserve the reserve through ancestral knowledge in managing natural resources.

In 2011, Cepro Yanesha was founded by 141 native Yanesha families from the region, focused on crafting special coffees with triple sustainablity: environmental, social, and economic.  It aims to improve the income of farmers through technological assistance and education, and is a strong advocate for human rights and the environment.

This coffee is produced by Jimmy Anthony Marin, who is a third-generation farmer, and quality manager of Cepro Yanesha. In 2013, he received a 1 hectare plot from his father, Sadler Marin Garcia. Unfortunately, this was the same year Peru was struck by La Roya, or coffee leaf rust, an epidemic looming in Latin America since 2008.

Many neighbouring producers decided to switch to Catimor varietal plants, known for better leaf rust resistance and higher yield. However, Jimmy persevered, keeping those varieties, and formulating plans for shade regulation, fertilizaton, and phytosanitary control, amongst other measures. He even went on to name the farm La Despreciada, or The Despised, in light of these “despised” varietals.

Against all odds, Jimmy continued to make progress, defeating leaf rust, and increasing his knowledge. He learnt to improve the fermentation process to modulate flavour and enhance consistency in the cup, coming up with his own versions of processing coffee.

This particular lot is named Origen Marin, after the Marin family cafe. It consists of red and yellow Caturra and Red Catuai, undergoing a processing method that Jimmy calls Natural Modificado, or Modified Natural. The cherries are first evaluated with a Brix meter to determine ripeness, then hand-picked and floated to remove any defective cherries. The cherries are hand-sorted, and then placed in plastic tanks for carbonic fermentation, followed by 28 days of drying in solar dryers.

The result is a coffee that is process-forward, with intense fruity aromas of jackfruit and strawberries, and lush tropical fruit flavours like starfruit and honey pineapples. The finish is a lingering sweet chocolate that carries through the aftertaste.

Jimmy entered into the 2020 Peru Cup of Excellence with this coffee, and was one of just two natural coffees that placed in the top 24 winners. We are honored to present this lot, specially selected by Jimmy Marin, direct from La Despreciada, and worthy of representing the coffee culture of Cepro Yanesha and Peru.

Pro Tip:

  • This coffee is roasted for filter; and is recommended for brewing using the V60ChemexClever or other drip coffee makers.

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