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This coffee tastes almost exactly how it’s described, like Blackberries and Honey. The fermentation process was created by Andrés Martínez who is not only an astounding coffee producer, but also a Biochemical Engineer.
Producer: Andrés Martínez
Farm: El Sendero
Location: Cajibio, Cauca, Colombia
Processing: Fresh Castilla blackberries are blended to prepare the "coffee mosto", which is fermented anaerobically with Enology yeast for four days to preserve the fruit’s tannic profile. Once the mosto is ready, the coffee beans are added to the tank, allowing both the coffee and the fermented blackberry mosto to co-ferment for an additional four days in a sealed tanks. After this fermentation, the coffee undergoes a light wash to remove any excess of fruit. The coffee is dried on sun-bed driers for 10 to 15 days until it reaches 11% moisture content. The coffee is dried on sun-bed driers for 10 to 15 days until it reaches 11% moisture content (more below).
Drying Method: On raised beds under shade, a process called referred to “sun-bed” drying. The drying coffee isn’t exposed to direct sunlight so it doesn’t dry out, and also has mechanical fans managing and distributing airflow to ensure the coffee dries harmoniously and evenly.
Variety: Caturra
Soil Type: Volcanic Loam
Elevation: 1,750 MASL
Exporter: Unblended
Importer: Algrano
Notes from the Importer: He began his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation, where he worked for a year. Later, he joined Finca El Paraíso, a farm recognized in the specialty coffee industry, where he worked with Diego Samuel Bermúdez, a well-known coffee grower. At this farm, Andrés was in charge of soil studies and process standardization.
Recently, Andrés left his position at El Paraiso to focus on his own coffee project. He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. His mission is to ensure that his coffee processes reach large-scale markets. To achieve this, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed. Andrés aims to achieve standardization in volume and quality in order to further build loyalty with his clients."
He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standardize volume.
