Gino Marin BIO - Espresso

Gino is an agricultural engineer by training and represents the third generation of his family to grow coffee. Since taking over the family farm in 2015, he has carefully maintained this tradition while adding his own personal touch. He has gradually introduced new varieties, replacing the old Catimor trees with yellow Caturra and Geisha.

It is precisely the Geisha variety that makes up our batch, coming from the same plot as the one selected for the Coupe d'Excellence in 2020, where Gino placed 7th. Since then, he has continued to improve the quality of his coffees.

Due to the microclimatic conditions on his farm, Gino processes all of his produce using wet processes. Natural coffee production would be too difficult to control and would present significant risks.

Furthermore, he wants all his crops to be fully integrated with the surrounding forest. Therefore, all plants are grown in the shade of exotic trees that are part of the local canopy.

Osopen Farm, which means "Cloud Hill," is nestled at the foot of the Guapen Mountains, at an altitude of 1,770 meters. Gino cultivates his coffee using agroforestry, a model that harmoniously integrates trees into coffee plots. This promotes slow and even ripening of the cherries in the shade of the trees, while preserving biodiversity and the richness of the soil.

Located in the Andes Mountains, the Villa Rica region is renowned for its rich landscapes and coffee-growing tradition. Its humid, temperate climate provides ideal conditions for growing coffee at high altitudes. Coffee trees are often grown under natural shade, within agroforestry systems that combine banana, avocado, and native trees.