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The natural process really lets the Marshel cultivar shine—I’ve brewed it in my pour-over and the cup is clean and sweet, no harsh edges. That altitude at 1,750 masl must be doing something right, because it’s easily the most interesting coffee I’ve had from Peru.

The Marshel cultivar at 1,750 meters gives this natural-process coffee a really clean, syrupy sweetness that feels way more polished than most naturals I've tried. The Chinguel family clearly put care into every step, because it's dense and juicy without any of that funky edge. This bag didn't last

The natural process really shines here—it's sweet and full-bodied without any of the funky edge I sometimes get from natural coffees. I brewed it as a pour-over and the Marshel cultivar gave a clean, syrupy cup that made my morning routine feel a bit more special.