Lot

Joel Mirez Marin Family – Anaerobic Natural Catuai Marshell Gesha – Peru

From the public page of moonwakecoffeeroasters.com, read on September 1, 2026 · View the original page

Record contributed by Lucia Santos

Lot data

Country: Peru
Species: Arabica
Varieties: Catuaí, Geisha
Process: Natural
Process detail: Cherries rest for about 36 hours before depulping, then ferment for a further 36 hours; drying begins on raised beds and is finished in mechanical dryers to 11% moisture.
Fermentation: Anaerobic (36 h)
Altitude: 1,850 m

Cupped by moonwakecoffeeroasters.com

chocolate covered strawberry, bing cherry, port wine

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