Archive: Colombia Andrés Martínez Floral Caturra Grind:Ground

Archive: Colombia Andrés Martínez Floral Caturra Grind:GroundThis is the first coffee weve brought in from Andrs Martinez, and it certainly wont be our last. Andrs, a Biochemical Engineer, applies his expertise to create unique flavor profiles, achieving clarity and intense sweetness at his farm, EL Sendero. He previously worked at El Paraiso with Diego Bermudez. The team handpicks the ripest cherries and floats them to remove defects. The cherries undergo an initial fermentation in closed tanks with beer yeast

We're super excited about this program and this coffee and we're honored to be able to share the result with you

The trick is all the science Jhon puts into producing this beauty

double-wall insulated

Daye Bensa

ripe cherries are sourced from local farmers and brought to El Vergel

and white sugar sweetness

where they're floated to sort for density and quality

Waghi Valley

followed by an additional 72 hours of fermentation with ripe peaches

Funky Wush Wush comes from producer Mamush Kabtimer in Chito in the Gedio Zone

The Peaberry is a mutation where coffee cherries only contain one seed rather than two

enhancing clarity and balance in coffee