This marks our second year working with Joel Marin at El Cruce. Following the release of his naturally processed Geisha last season, we were drawn back by the clarity and precision of his work—qualities that shine just as convincingly in this clean and vibrant natural Marshel. Marshel is a locally selected variety valued for its balance of cup quality and resilience in the field. While often planted for its resistance to leaf rust and adaptability at elevation, careful processing reveals a profile that is expressive, structured, and quietly complex—an ideal canvas for Joel’s meticulous approach. This lot was processed as a natural, with a short, controlled fermentation designed to enhance clarity while preserving freshness. Ripe Marshel cherries were selectively harvested, rinsed, and floated to remove defects before being sealed in plastic bags—similar to GrainPro—for a 12-hour ferment. Following fermentation, the coffee was removed and spread immediately onto raised beds for drying. Drying takes place on raised beds either inside a drying tent or on a covered wooden patio, allowing for slow, even moisture reduction while protecting the coffee from excessive heat and humidity. The process is closely monitored—often by Joel’s wife—and typically takes between 25 and 30 days. Once dried, the coffee is rested at the farm for two to three weeks before delivery to the warehouse for export, ensuring stability and composure in the cup. Joel Marin is a second-generation coffee producer from La Palma, Chirinos, whose approach reflects both deep-rooted tradition and quiet ambition. One of four brothers—all coffee farmers—Joel learned the craft alongside his father, Silvestre, a well-respected producer in the region with extensive landholdings. Years spent working on the family farm, combined with buying and selling coffee locally, allowed Joel to slowly save toward a vision of his own. In 2020, that vision took shape with the purchase of El Cruce, a 3-hectare farm situated at 1,800 metres above sea level. Since then, Joel has dedicated himself entirely to his own production, planting Marshel, Geisha, and Bolo (Catimor) in 2021—varieties selected for their balance of cup quality, resilience, and productivity. Joel carries out most of the work on the farm himself, drawing on seasonal labour and the support of his brothers during peak harvest. Wide planting spacing allows for improved light exposure and airflow, reducing the risk of fungal disease, while regular fertilisation and careful weed management support healthy plant development across the farm. Driven by aspirations to compete in both local and national quality competitions, Joel’s planting choices reflect a long-term commitment to excellence. Geisha represents his pursuit of the highest cup potential, Marshel showcases the quality of a resilient local variety, and Bolo ensures consistency and productivity—together forming the foundation of a farm shaped by patience, intention, and craft.
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