Colombia | Andrés Martinez Caturra Floral

Process | Semi-Washed

Variety | Caturra

MASL | 1750 MASL

Mandarin | Caramel | Honey

Andrés Martinez began his career in specialty coffee at the Tecnicafé institute in Cauca, researching quality evaluation and post-harvest processing, before moving on to Diego Bermudez’s famously innovative Finca El Paraíso to manage soil studies and process standardization. The wealth of knowledge he now brings to his own Finca El Sendero is evident in every crop of herbaceous Chiroso, clean and sparkling Gesha, and honey-sweet and floral Caturra he harvests.

This Caturra is exceptionally balanced, with a delicate florality and a pronounced sweetness both enlivened by a surprisingly robust juiciness. This profile was achieved by dry-fermenting the coffee cherries for 48 hours, then pulping and fermenting them again in water for a further 24 hours. This allows for the development of sweet, fruited flavors while maintaining both the balance and the clarity of a classically washed coffee. Like sipping a spoonful of fresh honey!