Andres Martinez - Blackberries

FARM: El Sendero

LOCATION: Cauca, Colombia

ALTITUDE: 1750 MASL

VARIETY: Caturra

PROCESS: Blackberry Co-Ferment

Tasting Notes: Blackberry, Watermelon Candy, Hibiscus, Caramel

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.

Andres 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.