joel marin anoxic natural gesha

farmer: joel Marin 

farm: ep cruce

region: la palma, chirinos, peru

process: anoxic natural 

variety: gesha 

cup profile: yoghurt - red apple - passion fruit - mango 

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 with relatively large amounts of land. Joel spent many years working on Silvestre’s farm and buying and selling coffee locally to save for a piece of land of his own. 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. The farm is planted with wide spacing between rows in order to allow more light to reach the plants and improve aeration, helping prevent fungal diseases. The trees are fertilised regularly with chemical fertiliser, and weeding is done using a combination of herbicide (applied once a year) and manual work with a strimmer or machete in harder to access parts of the farm.

Joel dreams of competing in local and national quality competitions, and for that reason he planted three varieties: Gesha, which is considered the highest-quality variety; Marshel, a local variety with high cup quality and CLR (Coffee Leaf Rust) resistance; and Bolo, a catimor that is very productive and has consistently good cup quality.

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, similar to GrainPro, for a short 12-hour ferment. After the anoxic (reduced oxygen) fermentation, the cherries were removed from the bags and placed on raised beds to start the drying process.

Joel dries his coffees on raised beds inside a drying tent or on a covered wooden patio. Both methods allow airflow which assists consistent, even drying, which Joel’s wife monitors closely. The natural coffee usually takes 25 to 30 days to dry. Once dry, Joel rests the coffee in his house on the farm for two to three weeks before delivering it to the Chacra warehouse in Jaen.

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