The Story
Tasting Notes: Orange Blossom, Bergamot.
Andrés Martínez, a biochemical engineer by trade, brings scientific precision to his farm, El Sendero, in the Cauca region. Drawing from his experience working alongside processing pioneer Diego Bermudez, Andrés uses advanced fermentation techniques to highlight specific aromatic qualities in his Caturra variety. This lot undergoes an initial 48-hour fermentation in closed tanks with beer yeast, followed by depulping and a 24-hour anaerobic fermentation stage. The coffee is then finished with a staged drying process over 15 days to lock in sweetness and clarity. The resulting cup is remarkably floral and refined, featuring elegant notes of jasmine and orange blossom with a silky mouthfeel reminiscent of wildflower honey.
Description
Tasting Notes: Orange Blossom, Bergamot.
Andrés Martínez, a biochemical engineer by trade, brings scientific precision to his farm, El Sendero, in the Cauca region. Drawing from his experience working alongside processing pioneer Diego Bermudez, Andrés uses advanced fermentation techniques to highlight specific aromatic qualities in his Caturra variety. This lot undergoes an initial 48-hour fermentation in closed tanks with beer yeast, followed by depulping and a 24-hour anaerobic fermentation stage. The coffee is then finished with a staged drying process over 15 days to lock in sweetness and clarity. The resulting cup is remarkably floral and refined, featuring elegant notes of jasmine and orange blossom with a silky mouthfeel reminiscent of wildflower honey.
