Terroir
Mario Marin is located in the highland, and it takes about 9 to 10 months for coffee cherries to mature. It produces highly condensed coffee cherries full of sweetness.
Mario Marin began their coffee production in the 1960s and is located in one of Costa Rica’s representative specialty coffee production areas, Tarrazú.
While respecting the traditional processing methods, the younger generation challenges innovative processing methods.
Mario Marin is located in the highland, and it takes about 9 to 10 months for coffee cherries to mature. It produces highly condensed coffee cherries full of sweetness.
Coffee cherries are dried in two stages, first to 15% moisture content on the African bed, then rest in a cool, dark place for two weeks. Then cherries are returned to the African beds to dry until the target moisture content is reached.
A two-step drying process realizes stable and uniform drying, and the traditional Costa Rican Honey process brings out sweetness and texture reminiscent of Tropical Fruit and Apricot.
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