Andres's Caturra Floral
$
8
/lb
We love this Caturra for its delicate florality and exceptional balance—it feels like sipping a spoonful of fresh honey. Andrés achieves this cup profile by fermenting the whole cherries for 48 hours, then depulping and fermenting them again for another 24 hours. The coffee is then carefully dried to preserve all its natural sweetness.
Taste Profile
Variety
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How this coffee was produced
This is a semi-washed coffee, meaning it is depulped without water and then fermented with water, allowing for the development of sweeter, fruitier notes while maintaining the balance and clarity of a washed coffee.
Harvesting and Stabilization
Hand-harvested and floated for selection, the cherries undergo an initial fermentation in closed tanks with beer yeast for 48 hours
Processing and Fermentation
After depulping, the coffee is fermented in closed tanks for 24 hours to enhance its floral characteristics.
Drying
Dried on raised sun beds in three stages, with increased sun exposure every five days, for a total drying period of 12 to 18 days depending on weather conditions.
Andres Martinez
Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world.
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.
1750 m
4 Hectares & 3 employees
Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra
April - May
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