Curious Colombia Andres Martinez Whole Bean

10oz / 283g Whole Bean
Notes: Earl Grey, Orange Blossom, Caramel, Mandarin, Honey, Jasmine
Region: Cauca
Producer: Andres Martinez, El Sendero
Varietal: Caturra
Process: Yeast Inoculated Semi-Washed
Elevation: 1750 m
 
From Curious:
 
"Delicate florality, exceptional balance with a creamy mouthfeel and honey-like sweetness!
 
Andrés achieves the sweet and floral flavour profile of this coffee by fermenting the coffee 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. This process is called "semi-washed"
 
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.
 
About the producer
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.
 
Dreaming of having a specialty coffee business
He began his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation, where he worked for a year. Later, he joined Finca El Paraíso, a farm recognized in the specialty coffee industry, where he worked with Diego Samuel Bermúdez, a well-known coffee grower. At this farm, Andrés was in charge of soil studies and process standardization.
 
Recently, Andrés left his position at El Paraiso to focus on his own coffee project. 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. His mission is to ensure that his coffee processes reach large-scale markets. To achieve this, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed. Andrés aims to achieve standardization in volume and quality in order to further build loyalty with his clients."