Andrés Martínez is part of a new generation of Colombian producers exploring the intersection of coffee cultivation and controlled fermentation. Before focusing on his own coffee project, Andrés worked at Tecnicafé, a coffee research and innovation institute in Cauca, and later at Finca El Paraíso, where his work included soil studies and process standardization. Today, he operates farms in Cauca and continues to experiment with varieties and processing techniques in pursuit of distinctive and repeatable cup profiles.
This Caturra uses a honey process combined with a blackberry mosto co-fermentation developed by Andrés to amplify the coffee’s natural fruit character. Fresh Castilla blackberries are blended with enology yeast and fermented anaerobically for four days to create a fruit mosto. The coffee is then added and co-fermented with the blackberry mosto for another four days in sealed tanks before being lightly washed and slowly dried.
Rather than simply adding fruit flavor, Andrés designed the process to preserve the blackberry’s tannic structure while building sweetness, texture, and complexity in the finished coffee.
Ripe blackberry takes center stage along with wine-like fermented notes, layered with caramelized sweetness, brown sugar, and a creamy texture. The coffee retains its structure and clarity, keeping the fermentation from overwhelming the cup.
Variety: Caturra
Process: Blackberry Honey Co-ferment
Country: Colombia
Region: Cauca
Producer: Andrés Martínez
Altitude: 1750m
Tasting notes: Blackberry, caramel, wine-like, jam
Net wt. 8oz | Whole bean coffee
Best enjoyed as a pour-over with 1:16 or 1:17 ratio with a slightly coarser grind.
Andrés Martínez is part of a new generation of Colombian producers exploring the intersection of coffee cultivation and controlled fermentation. Before focusing on his own coffee project, Andrés worked at Tecnicafé, a coffee research and innovation institute in Cauca, and later at Finca El Paraíso, where his work included soil studies and process standardization. Today, he operates farms in Cauca and continues to experiment with varieties and processing techniques in pursuit of distinctive and repeatable cup profiles.
This Caturra uses a honey process combined with a blackberry mosto co-fermentation developed by Andrés to amplify the coffee’s natural fruit character. Fresh Castilla blackberries are blended with enology yeast and fermented anaerobically for four days to create a fruit mosto. The coffee is then added and co-fermented with the blackberry mosto for another four days in sealed tanks before being lightly washed and slowly dried.
Rather than simply adding fruit flavor, Andrés designed the process to preserve the blackberry’s tannic structure while building sweetness, texture, and complexity in the finished coffee.
Ripe blackberry takes center stage along with wine-like fermented notes, layered with caramelized sweetness, brown sugar, and a creamy texture. The coffee retains its structure and clarity, keeping the fermentation from overwhelming the cup.
Variety: Caturra
Process: Blackberry Honey Co-ferment
Country: Colombia
Region: Cauca
Producer: Andrés Martínez
Altitude: 1750m
Tasting notes: Blackberry, caramel, wine-like, jam
Net wt. 8oz | Whole bean coffee
Best enjoyed as a pour-over with 1:16 or 1:17 ratio with a slightly coarser grind.