Colombia Andrés Martinez Caturra Floral (FEB 26)

Andrés Martínez is a producer whose work bridges science and coffee. A biochemical engineer by training, he has always been connected to his coffee-growing roots, which led him to pursue a career in the industry. He began at Tecnicafé in Cauca, an institute dedicated to coffee research and innovation, before joining Finca El Paraíso, where he worked alongside Diego Samuel Bermúdez. There, he focused on soil studies and process standardization, building the technical foundation that now defines his approach.

Today, Andrés has shifted his focus to his own project, operating two farms in Cauca with varieties including Geisha, Chiroso, Papayo, Bourbon Rosado, and Sidra. He has also established cherry collection points across Cauca and Nariño, allowing him to scale processing while maintaining consistency in both quality and volume.

This lot highlights that focus on process. Hand-harvested cherries are floated for selection before undergoing a 48-hour fermentation in closed tanks with beer yeast. The coffee is then depulped and fermented for an additional 24 hours, following a semi-washed approach—depulped without water and then fermented with water—to enhance sweetness and fruit character while maintaining clarity. Drying takes place on raised beds in staged phases, with increased sun exposure over time, lasting between 12–18 days depending on conditions.