GESHARY COFFEE

MARIO MARIN

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.

  • 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.

  • Process

    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.

  • Taste

    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.

MARIO MARIN
Innovation and passion of young producer.

MARIO MARIN
Country
Costa Rica
Region
Los Santos
Altitude
1,750 – 2,300masl
Harvest season
December – March

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