Andres Martinez Colombia

This Caturra showcases a beautifully balanced cup with delicate floral character and remarkable sweetness. Expect notes of Earl gray tea, green melon, coriander, and cane sugar, creating a crisp, elegant profile with a smooth, honey-like finish. Carefully processed by Andrés, the cherries undergo a 48-hour whole cherry fermentation before being depulped and fermented for an additional 24 hours. The coffee is then slowly dried to preserve its natural sweetness, resulting in a refined and expressive cup from start to finish.

About the farm

El Sendero

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 standirize volume.

Altitude

1750 m

Size of the farm

4 Hectares & 3 employees

Varieties

Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra

Harvest Season

April - May

Scored a 94 on coffee review! 

 Read the full review here

https://www.coffeereview.com/review/andres-martinez-colombia/