This is the first coffee we’ve brought in from Andrés Martinez, and it certainly won’t be our last. Andrés, a Biochemical Engineer, applies his expertise to create unique flavor profiles, achieving clarity and intense sweetness at his farm, EL Sendero. He previously worked at El Paraiso with Diego Bermudez.

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. The coffee is then dried in stages, with sun exposure increased every five days, for approximately 15 days.

The result is sweet and floral coffee with a mouthfeel like fresh honey. We taste flavors of jasmine, orange blossom, and wildflower honey in the cup.