Peruvian Finca Marino Tello

Peruvian Finca Marino Tello Filter

Peruvian Finca Marino Tello

This year, our first coffee from Peru was the popular regional organic blend, from multiple producers, called Naranjuyaku. One could describe this as a great, easy-drinking, unchallenging coffee you could keep brewing for crowds, all day. Then we had the return of Finca Aladinos. Aladinos’  is a smallholding that produces some superb coffee. Thus far, we have a decent, regional coffee and an interesting single estate. Marino Tello is on another level. I would suggest that (in quality terms) they are a decent regional, good single estate character coffee and a superb, high-quality, next-level filter. I think it is impressive that all of these coffees are from the same region of Peru and that they are so diverse.

At James Gourmet, we don’t point-score coffees for various reasons. If one did score, Marino Tello would be much higher than Naranjuyaku and some points higher than the fabulous Aladinos.

TOP TRUMPS

Department: Cajamarca

Province: Cutervo

District: Callayuc

Community: Sector el Campo

Producer: Marino Tello

Varieties: Red and yellow Caturra, Pache, Catimor

Altitude farm: 1900 meters above sea level

Main Harvest period: Processing: Drying: July – October

Process: Experimental Washed: Fermented in a bag for 24 hours in cherry, then an additional 4 to 5 days after depulping. Depending on the weather, it can take between 4 to 10 days. It is dried on a flat surface with a double canopy.

Roast: Filter Roast

Cup potential:🥣

Aromatics: Delicate and fruity | Body: Light | Acidity: Soft, sweet and low|

On opening, Marino Tello has sweetness like caramel, delicate fruit notes and a long finish. In a cupping bowl, the grapefruit builds, before mingling with the sweet yellow stonefruit; think apricot and peach-like sweetness.

On cooling, there is a luxurious balance of sweetness, ripe fruit sugars and a long, lingering citrus finish.

Back story

Marino Tello has been working with our partners in Peru for 3 years now. He looks unbelievably young to have achieved so much in coffee already. Inheriting about 2 acres (1/2 a hectare) of a coffee plantation, Marino has grown his operation by hard work, with a focus on quality and attention to detail.

Harvest time means long working days that start at 6 a.m. around 5 p.m. when the ripe cherries are taken to the mill by horse or truck.

Today, Marino grows two hectares of Caturra and Catimor (eight years old) and one hectare of Bourbon—called “Chanchamayo” in his region—just two years into production. Guaba and aliso trees, along with bananas, provide shade and biodiversity on his farm.

Let us know how you are getting on with Marino Tello’s  coffee @JGInstagram