Andrés Martinez Gesha Yeast-Inoculated

The roaster partnered with Andrés Martinez at El Sendero in Popoyán, Cauca to present Andrés Martinez Gesha Yeast-Inoculated Semi-Washed. Hand harvested cherries are carefully sorted before entering a 48 hour fermentation inoculated with Saccharomyces cerevisiae to encourage controlled oxidation and flavor stability. After depulping without water, the coffee ferments in mucilage for an additional 24 hours with frequent agitation to ensure uniform microbial activity. Drying is slow and staged, preserving aromatics while building structure. Andrés has established cherry collection hubs in Cauca and Nariño to support surrounding producers while elevating regional quality. With just four hectares and three employees, this project is about precision rather than volume. Still early in his journey, at 29 Andrés is a producer to watch and we are excited to feature and to continue working with him. El Sendero sits at 1750 meters above sea level, a factor that shapes ripening and sweetness. This yeast inoculated semi washed process centers the cup on clarity and aromatic persistence, inviting a quiet balance of sweetness and brightness rooted in the region’s terroir. In the cup you might notice a refined profile shaped by the high altitude and controlled fermentation, with aromatics carrying through a clean, expressive finish.