LA COPIA - PERU

This lot was cultivated at 1850 m.a.s.l. on Pedro’s farm in La
Copia, Cajamarca. The fertile volcanic soil, rich in organic
matter, provides a strong foundation for coffee cultivation. La
Copia experiences a cold climate with warm days and
significant rainfall.

Pedro’s older brother Alejandro processes the cherries and
chose a honey process for this lot.

Marshell is a variety discovered in 2016 by Grimanes Morales
Lizana, a coffee farmer in the municipality of San Ignacio, Peru.
It is a mutation of Bourbon and was discovered due to looking
very different from the other varieties cultivated on her farm.

The name Marshell was created using the letters of the names
and surnames of the family members of the producer who found
it. It is believed that the coffee is the result of a natural mutation
of the Bourbon variety, as Marshall is more resistant,
high-yielding, and of higher quality.

This coffee has participated in different Cups of Excellence,
placing in the top 5 demonstrating its quality and excellence in
the cup.

The best cherries of Marshall were picked and then hand-sorted
to remove any defects. Afterward, the coffee was pulped and
dry fermented for 24 days. Then, coffee is placed in patios to
sun dry for 18 days.

coming soon