Bean Juice Club July 2026: Andres Martinez Honey Co-Ferment with Blackberries From Colombia

This month's Bean Juice Club coffee comes from Colombia again, and it's a delightfully strange one: the Honey Co-Ferment with Blackberries by Andres Martinez, a coffee that tastes like blackberry, caramel, and brown sugar, with a creamy body that makes the fruit taste like it's baked into the coffee.

Who is Andres Martinez?

Andres is a Biochemical Engineer by training, though his coffee-growing roots pulled him back into the industry professionally. He now owns two farms in Cauca, Colombia: one growing varieties like Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra.

Producer Andres Martinez

He's also set up cherry collection points in Nariño and Cauca to help standardize volume while he builds out his processing capacity.

What is a “co ferment” in coffee?

I keep bringing up strange-sounding process names… so let's actually break this one down.

A co-ferment is exactly what it sounds like: the coffee is fermented alongside another ingredient (fruit, wine must, spices, you name it) so that ingredient's flavor gets built into the bean during processing rather than added after the fact. This is different from flavored coffee, where syrups or oils are sprayed onto roasted beans. In a co-ferment, the fruit and the coffee are fermenting together in the same sealed tank, exchanging sugars, acids, and aromatics at a cellular level.

Done well, it's one of the most interesting things happening in specialty coffee right now: real fruit character that tastes integrated into the cup, not stapled on top of it.

What makes this Colombian coffee taste like blackberries?

This lot undergoes a two-stage fermentation centered on fresh Castilla blackberries.

First, fresh blackberries are blended with enology yeast to create a “mosto…” a tannic, fruit-forward must. That mosto ferments anaerobically on its own for four days to preserve the fruit's character. Once it's ready, the coffee is added directly into the same sealed tank, and the coffee and mosto co-ferment together for another four days. After that, the coffee gets a light wash to remove the excess fruit before drying.

The result is a cup that tastes like someone stirred fresh blackberry jam into a classic, sweet Colombian coffee. Blackberry up front, then caramel and brown sugar underneath, all wrapped in a creamy, honey-processed body. It's fruity, but not wine-y it's just genuinely delicious, and an easy one to hand to someone who says they don't usually like "fruity" coffees.

How to get this round's Bean Juice Club pick

The Honey Co-Ferment with Blackberries is available at the roastery and online in limited quantities, and if you want to try it before committing to a bag, it's on the menu as a pour-over and on the single origin espresso. Come say hi to us (and Angus) while you're at it.

If you want to make sure you always get your hands on these, subscribing is the move. You'll save 5% on every bag and never miss out on the weird, wonderful stuff.