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.

Hand-harvested cherries are carefully sorted before entering a 48-hour fermentation inoculated with saccharomyces cerevisiae, encouraging 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 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.