joel marin anoxic natural gesha
joel marin anoxic natural gesha
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
farmer: joel Marin
farm: ep cruce
region: la palma, chirinos, peru
process: anoxic natural
variety: gesha
cup profile: yoghurt - red apple - passion fruit - mango
Joel Marin is a second generation coffee farmer from La Palma, Chirinos. Joel is one of four brothers, all coffee farmers, who learned the trade from their father, Silvestre, a prominent local producer with relatively large amounts of land. Joel spent many years working on Silvestre’s farm and buying and selling coffee locally to save for a piece of land of his own. Joel bought the El Cruce plot in 2020 which covers three hectares at 1,800 masl. Since then he has stopped buying coffee and is fully dedicated to his own farm and production.
Joel does most of the work on the farm himself, but during the peak of the harvest he hires workers and calls on his brothers for help with picking. The farm is planted with wide spacing between rows in order to allow more light to reach the plants and improve aeration, helping prevent fungal diseases. The trees are fertilised regularly with chemical fertiliser, and weeding is done using a combination of herbicide (applied once a year) and manual work with a strimmer or machete in harder to access parts of the farm.
Joel dreams of competing in local and national quality competitions, and for that reason he planted three varieties: Gesha, which is considered the highest-quality variety; Marshel, a local variety with high cup quality and CLR (Coffee Leaf Rust) resistance; and Bolo, a catimor that is very productive and has consistently good cup quality.
This lot was processed as a natural and fermented for 12 hours before drying. Gesha cherry brought in from the field was rinsed, and floaters were removed, before being placed in plastic bags, similar to GrainPro, for a short 12-hour ferment. After the anoxic (reduced oxygen) fermentation, the cherries were removed from the bags and placed on raised beds to start the drying process.
Joel dries his coffees on raised beds inside a drying tent or on a covered wooden patio. Both methods allow airflow which assists consistent, even drying, which Joel’s wife monitors closely. The natural coffee usually takes 25 to 30 days to dry. Once dry, Joel rests the coffee in his house on the farm for two to three weeks before delivering it to the Chacra warehouse in Jaen.
BREW GUIDE BELOW
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT TRACKED 24 or TRACKED 48 (UK ONLY)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk