Artist Reserve: Colombia Andres Martinez - Honey Processed Blackberry Mosto Co-Ferment

ARTIST RESERVE: Alex Strohl COLOMBIA ANDRES MARTINEZ - HONEY PROCESSED BLACKBERRY MOSTO CO-FERMENT BLACKBERRY COMPOTE, SWEET HONEY CREAM, HIBISCUS This coffee scrambled my brain when i first tasted it. We've roasted plenty of experimental coffees over the years, but Andrés Martínez's work feels different. Instead of chasing intensity for its own sake, he's created a process that builds unbelievable sweetness while preserving elegance and driving texture. It explodes with blackberry (obviously) but features delicious hibiscus flavors and finishes with silky sweet cream, and somehow remains soft, balanced, and clean. The fruit is unmistakable, yet it never overwhelms the palate. This release is especially meaningful for the photo on the bag. When started Color Coffee 10 years ago, collaborations like this felt impossibly far away. Alex Strohl has spent more than a decade shaping the visual language of outdoor photography. His work has inspired millions of people, earned partnerships with brands around the world, and built an audience of nearly 1.9 million people who follow his perspective on landscape, travel, and adventure. Even crazier... Alex has been one of Color Coffee's biggest supporters for years. Getting to work together on an Artist Reserve release is a huge milestone for our little company. His imagery carries the same feeling we chase in coffee—beautiful, restrained, layered, and unforgettable. Follow Alex's work: instagram.com/alexstrohl BEAN DETAILS: ORIGIN: Cauca, Colombia PRODUCER: Andrés Martínez ELEVATION: 1,750 masl PROCESS: Honey Processed Blackberry Mosto Co-Ferment VARIETY: Field Blend TASTING NOTES: blackberry compote, hibiscus, sweet cream, honey ROAST TYPE: Light Farm Level Processing Fresh Castilla blackberries are blended to create the blackberry mosto, which is then fermented anaerobically with enology yeast for four days. This first fermentation is designed to preserve the fruit’s tannic structure and build a stable, expressive fermentation medium. Once the blackberry mosto is ready, the coffee is added directly to the tank. The coffee and fermented blackberry mosto then co-ferment together for an additional four days in sealed tanks. After fermentation, the coffee receives a light wash to remove excess fruit before drying. The result is a process-forward coffee, but not an overpowering one. The blackberry character is vivid and unmistakable, yet the cup stays soft, clean, and structured — more like an amplified version of the coffee than a flavored coffee. Process: Honey Processed Blackberry Mosto Co-Ferment Fermentation: 4-day anaerobic blackberry mosto fermentation with enology yeast + 4-day coffee/mosto co-fermentation in sealed tanks Post-Fermentation: Light wash to remove excess fruit About the Producer Andrés Martínez is part of a new generation of Colombian producers blending meticulous farming with cutting-edge fermentation. His farm, El Sendero, sits at 1,750 meters above sea level in Cauca, where he grows Geisha, Chiroso, Pink Bourbon, Sidra, Polisperma, and Caturra across four hectares. As demand for his coffees has grown, Andrés has expanded beyond his own farm by establishing cherry collection points throughout Cauca and neighboring Nariño. This allows him to carefully standardize processing while maintaining the quality and traceability that define his work. Every coffee he produces reflects an obsession with precision. In Partnership with Unblended We're proud to bring Andrés' coffee to Color through our friends at Unblended. Their approach to sourcing—working directly with producers who are pushing quality and innovation while remaining transparent about process—is exactly the kind of partnership we love. It's collaborations like these that make coffees of this caliber possible.