PERU SILVESTRE MARIN NATURAL

The Marin family—four brothers (Felipe, Joel, Aurelio, and Moises) and their father, Silvestre—grow coffee at 1850 MASL in La Palma, Jaén. Joel bought parcels there in 2021; the family lives locally and hires pickers during harvest.

Given the colder, wetter micro-region this season, they rest cherries for about 36 hours before de-pulping and ferment for a further ~36 hours. They monitor drying with moisture meters and thermometers and, in 2025, installed two mechanical dryers at home to finish parchment to ~11% moisture after an initial spell on raised beds. They fertilize three times per year—mostly organic—and run soil analyses through the Specialty Plus project.

With seven years of cultivation, the family has modernized layout and varietal selection compared with previous generations and maintains minimal shade to maximize sun exposure. The family works with Falcon Coffees Peru (FCP) via its Specialty Plus project. FCP, established in 2019, buys parchment directly at the farm gate with quality-differentiated premiums and full financial traceability; since 2022 it has also enabled certified cooperative exports.

Given the colder, wetter micro-region this season, they rest cherries for about 36 hours before depulping and ferment for a further ~36 hours. They monitor drying with moisture meters and thermometers and, in 2025, installed two mechanical dryers at home to finish parchment to ~11% moisture after an initial spell on raised beds.

This is one of the juiciest coffees we've had from Peru. We're getting tropical fruit on the nose, and a fruit punch sweetness all the way through the cup.