Blackberry

FLAVOR PROFILE | This lot from Andrés Martínez was born from his curiosity to develop a mosto capable of intensifying the natural flavor of blackberries. By blending fresh Castilla blackberries with enology yeast, he created a vibrant, tannic-rich must that captures the essence of the fruit. After four days of anaerobic fermentation, the mosto is ready and the coffee is added to the tank, where both components co-ferment for an additional four days in sealed tanks. Once the fermentation is complete, the coffee is lightly washed to remove excess fruit. Roast Level | Light-Medium Notes | Intense Blackberry, Lemonade, Funnelcake Body | Light-Medium Sweetness | High Acidity | Medium, lemon A MAD SCIENTIST | Andres Martinez is one of the leading minds and risk takers in all of coffee right now. Andrés is a pillar among Colombia's newest generation of coffee producers, and we feel so honored and proud to feature him here. He is constantly experimenting and pushing the boundaries on coffee and especially the processing method, being the inventor of the Blackberry Co-Ferment process. Origin | Cajibio, Cauca, Colombia Producer | Andres Martinez Process | Black Honey Co-Ferment Variety | Caturra Elevation | 1650 MASL