El Sendero Caturra Mosto

Andrés Martinez is a passionate and innovative force in Cauca’s specialty coffee scene. His deep understanding of fermentation comes from his background in biochemical engineering, his time at the prestigious TECNiCAFÉ, and his work under Diego Samuel Bermúdez at the famed Finca El Paraíso. Andrés brings this unique, scientific expertise to his two farms in Cauca, where he cultivates a half-dozen different varieties, ranging from Geisha and Sidra to Bourbon and Caturra.

About the Process:

After careful hand-harvesting, the ripe cherries begin a unique fermentation cycle in closed tanks. The key step here is the introduction of ‘Mosto,’ a special slurry of coffee cherry juice that has been inoculated with specific strains of beer yeast. This Mosto is responsible for imparting the intense florality found in the cup. Following the initial fermentation, the coffee is depulped and then fermented a second time for a full 24 hours to fully enhance the floral characteristics. Finally, the coffee is slowly dried on raised beds over a period of 12 to 18 days. Sun exposure is carefully managed and gradually increased every five days to ensure even and precise drying.