Felipe Marin Mirez is one of four brothers growing coffee on their family's plots in La Palma. The Marins have been at it for seven years now — replanting, upgrading varietals, dialling in their processing. No shortcuts. Just steady, deliberate work at altitude.
This lot is washed. Cherries rest for about 36 hours before depulping, then ferment for another 36. Dried on raised beds first, then finished in mechanical dryers down to 11%. Clean processing for a clean cup.