This beautiful microlot comes from Armel Moncayo's two hectare farm in the Cauca region. Located on the Colombian Massif, El Marcelo benefits from an incredibly high altitude. This means that the cherries have the advantage of ripening more slowly, developing great sweetness and complexity over time. We were blown away with the pre-shipment samples for this coffee, and the beans are even more expressive now that they landed at the roastery. We are getting juicy flavours of cranberry, blueberry and sweet apple with assam tea and hibscus floral notes.
The coffee cherries at El Marcelo are hand picked when they have ripened to a deep purple colour, then sorted meticulously for any defects or underripes. The coffees are set to rest in their cherries for a day after picking, allowing them to absorb some extra sweetness and retain more of the cherry's natural characteristics. Afterwards, the seeds are depulped and fermented underwater for 24 hours before being washed and slowly dried on raised beds under a shade cover. This careful procedure ensures crystal clear flavours in the cup.