This lot of Marshell variety coffee was cultivated at 1,850 masl on Pedro’s farm, located in La Coipa, Cajamarca. His 4-hectare plot benefits from fertile volcanic soil rich in organic matter, providing an ideal foundation for exceptional coffee cultivation.

La Coipa’s cool climate, warm days, and abundant rainfall create perfect conditions for coffee growth. Careful selection and meticulous processing of the cherries result in high-quality beans with remarkable character.

The Marshell variety was first discovered in 2016 by Grimanes Morales Lizana, a coffee farmer from San Ignacio, Peru. Its distinct appearance set it apart from other varieties in the region, inspiring the Grimanes family to name it Marshell.

The name “Marshell” was created using the letters from the names and surnames of the family members of the woman producer who discovered it. It is believed that this coffee originated as a natural mutation of the Bourbon variety, as Marshell plants are more resilient, high-yielding, and produce exceptionally high-quality beans.

Marshell has participated in several Cup of Excellence competitions, consistently placing among the top five, a testament to its outstanding cup quality.

For this lot, only the ripest cherries were handpicked and carefully sorted to remove any defects. The coffee was then pulped and dry-fermented for 24 days, before being washed to fully remove the mucilage and sun-dried for 15 days to achieve optimal moisture content.

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