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PRODUCER
Don Marcelino Chinguel, from the San Ignacio region in Peru, has been cultivating coffee for over forty years. Despite his extensive experience, he remains open to innovation and new approaches. He focuses on growing the Marshell varietal on his farm, La Lucuma, which he manages with his wife, Lizana Morales Grimanes, and his sons, Franklin and Yocner. This varietal, discovered directly on their farm, is considered a mutation of the Bourbon varietal and is characterized by high productivity and a complex flavor profile. The Chinguel family handles most of the work on the farm themselves, hiring only eight pickers during the harvest season. Marcelino oversees administration and sales, Lizana supervises post-harvest processes, Franklin manages the harvest, and Yocner ensures quality control. Their dedication to quality and willingness to experiment has resulted in their coffee regularly achieving high ratings in competitions like the Peru Cup of Excellence.
PROCESSING
Washed processing at La Lucuma farm is carried out with great precision and emphasizes quality. The process begins with de-pulping coffee cherries, followed by wet fermentation in ceramic-lined tanks for approximately 36–48 hours. After fermentation, the beans are carefully washed to remove any remaining pulp and then dried on raised African beds for 14–20 days, depending on the weather.
VARIETY
Marshell is a relatively new Bourbon-type varietal discovered by Marcelino on his farm, La Lucuma. Its exact origins remain unclear—it could be a hybrid that escaped cultivation or a spontaneous mutation. The Marshell varietal has gained significant attention for its resilience, high yield, and sophisticated flavor profile.
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