For every bag of Andres Martinez sold, Night Swim Coffee will contribute $5 to The House Project, a humanitarian non-profit created to reach underserved populations and address their most pressing needs. 

This lot from Andrés Martínez was born from his curiosity to develop a mosto capable of intensifying the natural flavor of blackberries. By blending fresh Castilla blackberries with enology yeast, he created a vibrant, tannic-rich must that captures the essence of the fruit. After four days of anaerobic fermentation, the mosto is ready and the coffee is added to the tank, where both components co-ferment for an additional four days in sealed tanks. Once the fermentation is complete, the coffee is lightly washed to remove excess fruit. The result is an innovative and expressive coffee with pronounced blackberry notes, balanced sweetness, and a creamy texture—a cup that showcases Andrés’ creativity and the depth of this unique 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.