Peru | La Perla | Natural Marshell

Size: 250g Flavour Notes Cherry, Goji Berry, Chocolate Key Highlights Cajamarca, Perú 1800–1870 masl Marshell | Natural Rich, fruit-forward, and rounded Ideal for espresso and full-bodied filter brewing Specifications / Coffee Details Producer: Maria Estela Farm: La Perla Origin: Cajamarca, Peru Process: Natural Variety: Marshell Altitude: 1800–1870 masl Fermentation: 30–48 hours Drying: African beds (20–25 days) Format: Whole Bean Size: 250g A natural Marshell shaped by care and continuity. Rich, layered, and quietly expressive. This microlot from La Perla is produced by Maria Estela, whose approach to coffee reflects both precision and long-term intention. In Cajamarca’s highlands, cherries are selectively harvested at peak ripeness, ensuring high sugar content before processing begins. Only the densest cherries are chosen, setting the foundation for a clean yet fruit-forward natural profile. Fermentation takes place in whole cherry for 30 to 48 hours, allowing fruit character to develop while maintaining structure. The coffee is then dried slowly on raised African beds over 20 to 25 days, with careful management of temperature and airflow. This extended drying stabilizes the sugars and deepens the profile without pushing it into heaviness. In the cup, the profile leans rich and composed. Notes of chocolate provide a steady base, layered with a ripe cherry sweetness that brings both depth and clarity. A subtle Goji Berry-like character carries through the finish. The body is smooth and full, with sweetness that lingers without becoming overwhelming. Why We Chose This Coffee We chose this lot for its balance within a natural profile. It offers depth and fruit without losing clarity, showing a controlled and thoughtful approach to processing. What stood out is its sense of continuity. From cultivation to drying, every step feels considered, resulting in a cup that is both expressive and grounded.