Andrés trained at Tecnicafé in Cauca before joining the renowned Finca El Paraíso, where he led soil studies and process standardization. That technical foundation is shown here with a cup that's fruit-forward and precise in equal measure. Combining these coffees reflects what Andrés set out to build: deliberate craft at the intersection of process and variety. What we get is a complex cup layered with summer’s brightest flavors.
This is a blend of two different offerings produced by Andres Martinez, a semi-washed Gesha, and a honey blackberry co-ferment Caturra.

ORIGIN Cauca, Colombia
VARIETALS Gesha, Caturra
PROCESS Semi-washed, co-ferment

Gesha: Coffee is hand-picked and sorted, where 95% are fully ripe and fermented with added beer yeast for 48 hours. The coffee is depulped and fermented in plastic tanks for 24 hours, with constant mixing to ensure a uniform fermentation process. It is dried in two phases: first at a lower temperature for seven days, then at a higher temperature (below 40°C) until it reaches 12% moisture.

Caturra: Ripe cherries are selected and floated to remove defects, then depulped while keeping the mucilage intact as part of the honey process. 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.

Our flavor notes: Fresh florals, smashed lemons, juicy blackberries

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH