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, Los Santos (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 raised bed, then rest in a cool, dark place for two weeks. Then cherries are returned to the raised beds to dry until the target moisture content is reached.
They refined riped coffee cherries grown benefiting from the terroir, carefully with two drying methods, which gives this cup a sweetness and acidity like Blueberry, and the aroma and sweetness reminiscent of Guava.
This farm’s products are currently out of stock.
