Peru Gilmer Cordova Finca Ecologica-Huabal-Marshel-Natural-Microlot Coffee-Grown organically at origin

Let’s explore the details, history, and story behind this microlot from the Cajamarca region of northern Peru—a vibrant cup profile born from sustainable farming, innovative natural processing, and the evolution of Peruvian specialty coffee.

Cupping Score: 85


Cupping Notes: The natural process yields a cup with cooked raspberry, vanilla, and fresh cranberry flavors, paired with juicy acidity and syrupy sweetness—a profile that reflects both the region’s terroir and Gilmer Cordova’s meticulous methods at Finca Ecologica, an organic-certified farm. The “Marshel” likely nods to a standout plot within the farm, a microlot tradition highlighting distinct batches.

Gilmer Cordova and Finca Ecologica:

The Farmer’s Story:

Gilmer Cordova is part of a wave of Peruvian smallholders shifting from commodity-grade to specialty coffee. At Finca Ecologica in Huabal, a rugged, high-altitude district of Jaén, Gilmer grows his coffee organically—certified free of synthetic pesticides or fertilizers, nurtured with natural compost and shade-grown techniques. Cajamarca’s reputation as a premier coffee region shines here, standing tall beside Cusco in the southeast and Puno near the southern border—regions spread across Peru, united by the Andes and smallholder traditions. This context underscores that Cordova’s work in Cajamarca is world-class, not some isolated outlier. His family likely rooted this tradition, common in Peru’s small-plot landscape (1-5 hectares). His embrace of organic practices and natural processing mirrors a Cajamarca trend, driven by specialty demand from the U.S. and Europe. Farmers like him often tie into cooperatives like Cenfrocafé, which supports over 2,000 growers with training and market access—though his exact affiliation isn’t confirmed, his microlots echo their quality mission.

The Varieties and Cajamarca Terroir:

This mix of Catimor, Caturra, Bourbon, and Typica showcases Peru’s coffee heritage:

Catimor: A Catura-Timor hybrid, Bred for rust resistance.

Caturra: A compact Bourbon offshoot, bright and high-yielding.

Bourbon: An heirloom from French missionaries, sweet and deep.

Typica: An ancient variety, delicate and nuanced.


At 1,850 MASL, Finca Ecologica hits a flavor-enhancing altitude. Cajamarca’s volcanic soils, moderate rainfall (1,500-2,000 mm annually), and Andean microclimates fuel Huabal’s rise for juicy, fruit-forward coffees—unlike southern Peru’s herbal notes.

Natural Process: How It’s Harvested and Processed

The natural process—drying whole cherries—sets this apart from Peru’s washed norm:

1. Harvesting: May to October, Cordova’s team hand-picks ripe cherries, critical for naturals to avoid flavor flaws.

2. Sorting:Hand-sorted or floated, adhering to organic standards with no chemicals.

3. Drying: Cherries dry 15-25 days on raised beds in Huabal’s warm days and cool nights, turned to prevent mold, fermenting into fruity, syrupy notes.

4. Hulling: Dried to 10-12% moisture, then hulled and sorted for quality. 
Cordova’s natural leap, likely spurred by specialty buyers, amplifies his cherries’ potential.

History:
The History and Story Behind the Microlot
Peru’s coffee began in the 18th century, but Cajamarca rose in the 20th. Once commodity-bound, the 2000s specialty boom—via Cenfrocafé (est. 1999) and others—lifted farmers like Cordova. This microlot, perhaps a prime plot or day’s harvest, shines with “Marshel” as its badge. Organic certification boosts its eco-appeal; natural processing dares to differ, fetching premiums despite risks.

Why Process This Way?
Natural processing chases bold fruitiness—raspberry, cranberry, vanilla—beyond washed consistency. It’s Cordova’s play for distinction, sustainability, and higher value from his small farm. This coffee bridges Peru’s past and specialty future.

We hope that you will find in this coffee a sip of Andean innovation, highlighting it's untamed beauty.

You can learn more about natural coffee processing here

Note:Sourced from Finca Ecologica’s organically grown beans; roasted in a non-certified facility.