Colombia Andrés Martínez Floral Caturra

From El Sendero in Cauca at 1750 meters, this Colombia Andrés Martínez Floral Caturra was crafted by PERC COFFEE in partnership with Andrés Martínez. Andrés, a Biochemical Engineer, applies his expertise to create flavor clarity and intense sweetness at his farm EL Sendero. The Cauca region's high altitude helps shape a cup that is lively yet refined. Processing is central to the cup. The team handpicks the ripest cherries and floats them to remove defects. The cherries undergo an initial fermentation in closed tanks with beer yeast for 48 hours.

The coffee is then dry pulped and fermented anaerobically for 24 hours to enhance its floral characteristics. It is dried in stages, with sun exposure increasing every five days, for approximately 15 days. The result is sweet and floral with a mouthfeel reminiscent of fresh honey. It tastes like jasmine, orange blossom, and wildflower honey, with a gentle citrus brightness. It might remind you of a sunny morning in Cauca, where sweetness and acidity sit in balance, letting the aromatics carry through the cup.