Artist Reserve: Colombia Andres Martinez - Honey Processed Blackberry Mosto Co-ferment
Summary
Single-origin Artist Reserve from Colombian producer Andrés Martínez (Finca El Sendero) in Cauca, grown at 1,750 masl. The farm cultivates Geisha, Chiroso, Pink Bourbon, Sidra, Polisperma, and Caturra. The honey-processed lot undergoes a blackberry mosto co-fermentation: Castilla blackberries are anaerobically fermented with enology yeast for four days, then the coffee and mosto co-ferment in sealed tanks for another four days before a light wash. Cup profile shows blackberry compote, sweet honey cream, and hibiscus, with a soft, clean, and balanced structure. Light roast.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Rest longer. Be patient. Adjust based on roast level and density. Don't be afraid of longer shots if they remain sweet and structured.
Filter
- Coffee in
- 21.5 g
Grind: Medium-fine for most flat-bottom / hybrid brewers
- 1.Bloom with 2-3x coffee weight (45-60g for 21.5g dose) (1:00)
- 2.Perform 2-3 controlled center-out pours
- 3.Avoid heavy swirling or stirring
- 4.Let it draw down naturally with a light rattle after the last pour
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Andrés Martínez
- Altitude
- 1750 m.a.s.l
- Variety
- Chiroso, Geisha, Caturra, Pink Bourbon, Sidra
- Notes
- Blackberry, Honey, Hibiscus
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Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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