Marcelino de la Cruz Martinez lives near Nuevo Leon in the Teopsica region of Chiapas — which borders Guatemala on the southern border of Mexico. He grows Bourbon variety Arabica coffee on his farm, La Rinconada, which sits at an elevation of 1,323 meters above sea level.
Marcelino does 3 selective picking harvests each year. After depulping, he ferments "wet parchment" (green coffee beans that still have a protective layer of thin, papery parchment) for 24 hours in a tank, then spreads the beans out on the roof of his building to dry for 5 days. He moves the parchment every 3 hours so that it dries evenly.