{"product_id":"marco-antonio","title":"Marco Antonio","description":"\u003cp\u003e\u003cstrong\u003ePERU\u003cbr\u003e\u003c\/strong\u003eSingle Origin | Filter\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStarfruit. Calamansi. Green Apple. Kiwi.\u003c\/em\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ctable style=\"width: 474px;\" height=\"76\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 56.59375px;\"\u003eFarm\u003cbr\u003eRegion\u003cbr\u003eVarietal\u003cbr\u003eProcess\u003cbr\u003eAltitude\u003c\/td\u003e\n\u003ctd style=\"width: 402.40625px;\"\u003e:     San Francisco\u003cbr\u003e:     Huabal, Cajamarca\u003cbr\u003e:     Geisha\u003cbr\u003e:     Natural\u003cbr\u003e:     1540 Metres\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003c!-- split --\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIntroducing Marco Antonio: A 13th Anniversary Exclusive\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eFor our anniversary, we wanted a coffee that represents not just quality — but intent. A producer who is young, progressive, and deeply invested in his craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt just 30 years old, Marco Antonio Estela Vasques has already spent half his life in coffee. Raised in San Francisco, in the district of Huabal, Jaén, he began working alongside his family at 15. Today, he manages two hectares at 1,540 metres above sea level — planted primarily with Catuai and Geisha — varieties that speak to both reliability and aspiration. Structure and elegance.\u003c\/p\u003e\n\u003cstrong\u003ePrecision at Origin\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003eWhat sets Marco apart is not scale, but control. All cherries are processed at his own wet mill, where he operates two fermentation tanks and a solar drying system. This on-site infrastructure gives him something rare for a producer of his size: genuine flexibility — the ability to respond to seasonal conditions, experiment with flavour development, and refine small lots with purpose.\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eWashed:\u003c\/em\u003e Cherries are pulped and fermented for 30–70 hours depending on ambient conditions, then dried on parchment for 10–15 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNatural:\u003c\/em\u003e Whole cherries dry slowly over 20–30 days, building depth and fruit expression.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBy adjusting both fermentation length and drying protocols, Marco is able to produce differentiated flavour profiles without sacrificing consistency. In recent seasons, he has also begun exploring anaerobic fermentation — pushing further into clarity, sweetness, and structure.\u003c\/p\u003e\n\u003cstrong\u003eFarming with Intention\u003c\/strong\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMarco's farm management balances tradition with practicality: thoughtful shade cover, mixed organic and chemical fertilisation, and integrated pest control using fungicides and ethological traps to manage roya and coffee borer pressure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLike many producers in Peru, he faces real challenges — climate variability, rising input costs, labour constraints during harvest. But recent seasons have returned strong cupping scores and improving price realisation, particularly as his Geisha plantings mature and his process work compounds. The farm is run by Marco and his family, with additional pickers during peak harvest. It remains small. Personal. Hands-on.\u003c\/p\u003e\n\u003cstrong\u003eWhy This Coffee\u003c\/strong\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor us, anniversary coffees are not just celebratory — they are reflective. They represent where coffee is headed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMarco embodies the next generation of producers: technically aware, infrastructure-invested, quality-focused, and genuinely curious. This lot is where thoughtful fermentation, careful drying, and progressive planting choices converge in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA small farm in Cajamarca. A young producer refining his craft. A coffee that carries both heritage and forward movement.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThat felt right for this milestone.\u003c\/p\u003e\nThis is our second natural-processed lot from Peru — and hands down our favourite so far. Where our previous washed lots showcased clarity and structure, this one opens up in a different direction entirely. We love it as a single origin pour-over, and we think you will too.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!-- split --\u003e\u003c\/p\u003e","brand":"Dutch Colony Coffee Co.","offers":[{"title":"150g \/ Whole Bean","offer_id":46185199501465,"sku":"PE:004:150GM:WB","price":25.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3006\/6212\/files\/Marco-Antonio.jpg?v=1773306648","url":"https:\/\/www.dutchcolony.sg\/products\/marco-antonio","provider":"Dutch Colony Coffee Co.","version":"1.0","type":"link"}