El Morito Marshell

- omni roast profile - El Mango Farm David Flores Marshell - Washed Peru The Partnership & Provenance We are pleased to announce our second consecutive year of direct trade with El Morito Farm, a partnership that began during the 2024-2025 season. While our previous selections focused on their exceptional Geisha and Yellow Caturra, this year marks our debut of the Marshall varietal. A rare and fascinating Bourbon mutation, this lot represents a pinnacle of agricultural craftsmanship—a true masterpiece from the El Morito estate. The Varietal Profile The Marshall varietal is renowned for its unique structural complexity. In the cup, it exhibits a refined intensity and body reminiscent of the finest Kenyan profiles, yet it stands as one of the sweetest coffees we have ever encountered. Despite being a washed-process coffee, its vibrancy is staggering; it possesses the flavor intensity often reserved for natural-process lots, while maintaining the crystalline clarity and clean body structure that only a meticulous washed process can achieve. The Tasting Experience This coffee offers a sophisticated and high-energy sensory journey: The Opening: You are immediately greeted by the succulent, floral sweetness of vibrant longan. The Heart: The profile evolves into refreshing, tropical notes of tart passion fruit. The Finish: The experience concludes with a playful and distinct note of strawberry bubble gum, leaving a lingering, confectionary sweetness. A Magically Produced Lot The Marshall is a testament to what is possible through precision processing and exceptional terroir. It is a rare opportunity to experience a coffee that defies the traditional boundaries of a washed process, offering a cup that is as clean as it is incredibly vibrant. Our tasting notes: longan, passionfruit, strawberry bubblegum Area Cajamarca, Peru Altitude: 1850masl Varietal: Marshell Process: washed Degassing: 30-50days post roast Recommended recipe: 1:17-18 (14g/255ml) Recommended espresso recipe: 1:2.5-3, 30sec