Marvin’s coffee is first handpicked and then pulped at the micro-mill. The colour of this honey-processed coffee is red to black, and it was dried on raised beds for 14-20 days. On the farm, Marivin grows Caturra, Geisha, San Ramón, Sarchimor and a new hybrid varietal, Milenio. We are proud to have bought two different lots from Marvin, and this version is the Sarchimor varietal.
Sarchimor is a disease-resistant varietal, created by crossing Timor Hybrid, and Villa Sarchi. Timor Hybrid is a natural cross between C. Arabica and C. Canephora (Robusta) that appeared spontaneously on the island of Timor in the 1920s. Its Robusta genetics conferred rust resistance into the variety, and Villa Sarchi was selected for its compact stature, meaning it could be planted more densely. Together they created hybrid 361 (H361), which was dubbed “Sarchimor”.
The sweet character of this lot is typical of honey process coffees and lends itself nicely to most brew methods. Our QC team have found their trusty aeropress has consistently produced the best results when starting with a dose of 15 gms and 200 ml of freshly drawn water. For a larger volume and a brew to share its always worthwhile checking in with the roasters who fuel themselves non stop with litres of batch brew throughout the day. A good recipe for the Sage batch brewer as approved by our roasters is 75 gm dose with 1200 ml water and a 45 second bloom.