The Source Coffee
Joel Marin Anoxic Natural Gesha
OriginPeru
ProcessAnaerobic
Summary
Joel Marin's Gesha coffee from his El Cruce farm in La Palma, Chirinos, Peru, grown at 1,800 masl. Processed as an anoxic natural: cherries were rinsed, floated, then sealed in plastic bags for a 12-hour low-oxygen fermentation before being dried on raised beds for 25-30 days. The cup profile features yoghurt, red apple, passion fruit, and mango.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- joel Marin
- Altitude
- 1800 m.a.s.l
- Variety
- Geisha
- Notes
- Mango, Red Apple, Yogurt, Passion Fruit
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The roaster
The Source Coffee Roasters is a specialty roaster putting rare and experimental microlots front and centre—think natural-process geshas, thermal marageshas, an…
AI-assisted description, based on roaster & cupping data.
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