Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
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Quantity Available
x10 69KGLocation
Salinas, San Jose de Lourdes, San Ignacio, CajamarcaAltitude
1700 - 1900mVariety
MarshellProcess
Washed (Anaerobic, Double & Extended Fermentation)SCA Score
87Flavour Profiles
Dried Fruits, Caramel, BlueberryHarvest Period
August - October 2025Certifications
N/A
Finca Artemira is a family-run farm in Salinas, a village within the San José de Lourdes district of San Ignacio, Cajamarca. The farm is led today by Ebert Huaman Villegas, a young producer who represents a new generation of Peruvian coffee growers combining tradition, experimentation, and technical precision.
He's starting to become known for his coffee quality and expertise in Peru as in 2022 he finished 6th in a regional competition, Expo Cajamarca, while in 2023 he finished 18th in the Cup of Excellence.
Marshell is one of the most intriguing coffees grown at Finca Artemira. Genetically, it is a rare expression of Catimor, a hybrid typically associated with disease resistance rather than cup quality. However, Marshell consistently defies those expectations, producing coffees with floral, fruity, and delicate profiles that rival far more established high-end varietals.
Because its cup profile was so distinct, this Marshell was genetically tested to better understand its makeup. The results confirmed why it performs so differently from conventional Catimor selections. Its potential lies in a rare balance: strong agronomic resilience paired with unexpectedly high sensory complexity.
Marshell gained national attention in Peru after winning the 2019 Cup of Excellence, and its importance has grown steadily since. The plants at Finca Artemira are now five years old, grown from seeds originally sourced from Grimanés Morales—winner of the 2019 Cup of Excellence—whose farm is located in La Copia, San Ignacio, Cajamarca.
The varietal has proven exceptionally well-adapted to the region’s climate and altitude.At Finca Artemira, Marshell is planted on a one-hectare plot located along the southwestern boundary of the farm at approximately 1,800 metres above sea level. The main harvest runs from July through November. Flowering occurs between December and January, with cherries beginning to form in February and the final harvest typically concluding in December.
What excites Ebert most about Marshell is its ability to compete at the highest levels while remaining productive and resilient. At the cupping table, the coffee arrived with strong expectations—and fully delivered—showing a refined, fruity profile with clarity and elegance. It is a varietal the family is proud to continue developing.
This Marshell lot follows the core processing philosophy used at Finca Artemira for their higher-quality coffees, with careful adjustments made to suit the varietal and climatic conditions.
Harvesting is strictly selective, with only fully ripe cherries picked. On the same day, cherries are washed in tanks to clean them and remove floaters. The coffee then undergoes an extended fermentation designed to build complexity while maintaining clarity.
Fermentation begins with the cherries fermenting intact in a sealed tank without oxygen (anaerobic) for approximately 24 hours. After this stage, the cherries are pulped, leaving the parchment coated in honey (mucilage) in open air.
A second fermentation follows, lasting up to 72 hours in total across both stages. This slow, controlled fermentation is a defining feature of Ebert’s processing approach. Once fermentation is complete, the coffee is thoroughly washed to remove remaining mucilage.
Drying takes place in solar dryers over 15 to 20 days, allowing moisture to reduce gradually and evenly. Drying is monitored carefully until the coffee stabilises between 11% and 12% moisture content. After drying, the parchment is rested and stored in polypropylene-lined bags in a dry, controlled environment to preserve stability and cup integrity.
What Ebert and Finca Artemira want you to know
For Ebert and his family, this coffee represents more than a flavour profile or a varietal experiment. It reflects a long-term commitment to farming with respect—for the land, the plants, and the people involved. Their work is rooted in agroforestry, soil health, and biodiversity, with a strong emphasis on learning through observation and adaptation rather than shortcuts.
Education, tradition, and patience guide their decisions, even when those choices require more labour or slower returns.
Marshell, in particular, symbolises optimism for the future: a varietal that can withstand disease pressures while still expressing elegance and complexity in the cup. Through coffees like this, Ebert and his family hope to demonstrate that sustainability, resilience, and quality can—and should—coexist in Peruvian coffee.
