Produced by biochemical engineer turned coffee producer Andrés Martínez Guerrero,this Caturra reflects a new generation of Colombian coffee-one where precision fermen-tation is used not to overpower terroir, but to elevate it.Grown in the highlands of Cauca, ripe cherries undergo a carefully controlled fermenta-tion, designed to unlock extraordinary aromatic clarity.The floral profile of this coffee is the result of Andrés Martínez Guerrero’s meticu-lously controlled fermentation process, beginning with hand-picked ripe cherriesthat are density sorted through flotation, followed by a 48-hour whole cherry fer-mentation, inoculation with selected beer yeast and active microbial cultures,depulping, an additional 24-hour fermentation, and finally a slow staged dryingprocess on raised beds over 12 to 18 days to develop its remarkable aromatic clar-ity and refined floral character.
