My farm is a heritage from my father, SADLER MARIN GARCIA, he is a second generation of coffee farmers, and actual owner of the farm AVE FENIX (santa Herminia el palomar) the same year the yellow coffee rust hit our lands my father gave to me my farm, it was the year 2013 that the whole country was being affected by this plague. At that time, I remember many of my neighbors and relatives decided to change to CATIMOR plants because they resisted more the plague and have a better quantity production.
I stuck to my original plants of CATURRA and CATUAI and decide to do some changes to protect them better and avoid the rust without sacrificing the quality. That is why I improve the shadows, did a fertilizing plan, phytosanitary control, remove the old sick plants, and move forward with my farm.
Inside my farm LA DESPRECIADA, I have a lot area I named ORIGEN MARINE, in this lot we have different varieties growing such as RED and YELLOW CATURRA, and RED CATUAI. This is the coffee I am competing with this year in CUP OF EXCELLENCE, the process I realize in this coffee is a MODIFIED NATURAL PROCESS, its being 4 years since I have been working with fermentation, I learned while I studied FERMENTATION PROCESS at Colombia, in KALDIVIA institute, with the teacher Edwin Noreña.
This harvest we controlled all the aspects to obtain the ideal Natural process, from the trees we pick the ripest ones, we kept control with refractometer of the brix degrees, also we floated the red cherries and we selected by hand to then put the cherries to a carbonic fermentation in plastic containers, finally we dried the coffee for 28 days on a solar dryer.
Our farm LA DESPRECIADA is associated to a cooperative COOPERATIVA AGRARIA CAFETALERA CEPRO YANESHA that is in the district of VILLA RICA-PASCO and is certified organic, UE, NOP, BIO SUISSE, FAIR TRADE.
|Farm Name||Origen Marin|
|Farmer/Rep.||Jimmy Anthony Marin Ciriaco|
|Auction||Cup of Excellence|
|Overall||Creamy mouthfeel, Oily|
|Aroma/Flavor||Strawberry (4), Apricot (3), Chocolate (3), Cacao Nibs (2), Concord Grape (2), Dark Chocolate (2), Process forward (2), Tropical Fruit (2), Yellow plum (2), Anise, Ascetic, Banana, Berry, Bittersweet Chocolate, Black Currant, Blueberry, Brown Spice, Candy, Cherry, Cherry cough sweets, Citric Acid, Cocoa Powder, Dried berry, Grape, Green, Herb-like, Honey, Jasmine, Liqueur chocolate, Mint, Molasses, Mouth Drying, Oak, Pineapple, Raspberry, Red Currant, Ripe Fruit, Sesame, Smoked wood, Sour, Sugar Cane, Sweet spice, Syrupy, Whiskey, White Grape, Winey|
|Acidity||Acetic Acid (2), Citrus, Complex, Fruity, Lime, Lime juicy, phosphoric acid, Structured, Tartaric Acid, Tartaric acid|
|Farm Size||1 ha|