Maria Estela is a mother of six and a key contributor to the economy of the El Diamante hamlet, serving as a model for coffee-growing families in the region. Her coffees consistently score between 85 and 86.5 points, highlighting her expertise in natural and fermented processing. She is committed to passing this knowledge on to her children, ensuring these practices remain sustainable for future generations.

This Marshell microlot is produced using a natural process that begins with the selective harvesting of cherries with a Brix level above 20. The cherries are carefully washed to remove any soil or lower-density fruit, and only those suitable for direct drying are selected.

Fermentation then takes place for approximately 30 to 48 hours. The coffee is dried on African beds under direct sunlight during the day and covered with transparent material at night to retain accumulated warmth, a process that lasts 20 to 25 days. Once the cherries reach the desired humidity level, they are packaged in specialized bags to preserve their quality and attributes.

After processing, the coffee is evaluated through roast analysis and cupping to define its profile and ensure it meets the standards we seek in our Marshell coffees.