Jasmine Drop - Advanced Washed Colombia

Andres Martinez is a producer from Cauca, Colombia. Formerly, the Head of Fermentation at El Paraíso, he has now branched out to cultivate and produce coffee on his own small farm, El Sendero.

This lot is one of the most expressive Caturras we’ve tasted. The coffee is harvested at peak ripeness, then undergoes a 48-hour anaerobic fermentation with beer yeast. It is depulped without water and fermented again anaerobically with water (semi-wash) for 24 hours before being sun-dried on raised beds, with sun exposure gradually increased every five days for a total of 12–18 days.

In the cup, the coffee is intensely fragrant, with florals, star anise, and orange peel. As it cools, it becomes balanced and elegant, tasting loud notes of jasmine with a sweet finish of honeydew and oranges.