Andrés Martinez Caturra • Yeast-Innoculated Semi-Washed // Cauca, Colombia

With a background in biochemical engineering, Andres Martinez began his coffee career at Tecnicafé, a hub for research in Cauca, before working with Diego Samuel Bermúdez at his famed Finca El Paraíso. Today, Andrés is focused on building his own project at El Sendero, where he’s taken his expertise to  develops protocols that prioritize consistency and high quality at scale.

This caturra lot exemplifies his approach.  Cherries are handpicked, floated, and fermented whole for 48 hours in sealed tanks, inoculated with a yeast strain developed on Andres’ farm in Popoyan.  After depulping, the parchment undergoes a second 24-hour fermentation before being dried on raised beds in stages over 12 to 18 days.

Andrés has also established cherry collection hubs in both Cauca and Nariño, aiming to support surrounding producers while elevating regional quality. With just 4 hectares and three employees, his focus is precision, not volume. Still early in his journey, at 29 Andrés is a producer to watch and we’re excited to feature and to continue working with.

*Orders Roast Tuesday, ship Wednesday.  Order cutoff from same-week fulfillment is Monday at 11:59pm.