Andrés Martinez Geisha – Washed, Double Fermentation
notes of tangerine, jasmine, marshmallow
250g (Crown Origin)
Limited Micro-lot
Origin: Cauca, Colombia
Farm: El Sendero
Producer: Andres Martinez
Elevation: 1750 MASL
Varietal: Geisha
Processing: Washed, Double Fermentation
(18h cherry · 12h mucilage · 2-day pre-dry · 48h sealed-tank leachate)
A Geisha produced with scientific precision. Andrés Martinez applies a methodical, engineered approach to bring out this variety’s most sought-after traits—tropical aromatics, lifted citrus, and a soft, marshmallow-like sweetness.
Meticulous, Multi-Stage Fermentation
This lot undergoes three distinct fermentation phases—18 hours in cherry, 12 hours in mucilage with manual stirring, and a 48-hour sealed-tank re-fermentation using the coffee’s own leachate. Each stage is controlled and intentional, amplifying sweetness and clarity without over-processing.
A Washed Process Engineered for Precision
Depulped without water, rehydrated with its own juices, thoroughly washed, and dried low and slow for 3–4 weeks. The result: crystalline structure, layered acidity, and a clean finish that honors the purity of Geisha.
A Producer with Deep Technical Roots
Before launching his own project, Andrés worked in soil science and process standardization at Tecnicafé and Finca El Paraíso alongside Diego Bermúdez. His background in Biochemical Engineering shows—every step is measured, repeatable, and built for excellence.
Process Overview
Harvesting & Stabilization
95% ripe cherries, hand-selected. Fermented in cherry for 18 hours before depulping.
Processing & Fermentation
• 12-hour mucilage fermentation, stirred every 3–4 hours
• 2-day initial drying phase
• Rehydrated with its own juices for 24 hours
• Washed thoroughly before final drying
Drying
Finished on sun-bed driers for 3–4 weeks.
About the Producer — Andrés Martinez
A Biochemical Engineer turned coffee producer, Andrés brings scientific rigor to every batch. His career began at Tecnicafé, an innovation institute in Cauca. He later worked at Finca El Paraíso with Diego Samuel Bermúdez, overseeing soil studies and process standardization.
Now, Andrés runs two farms in Cauca where he cultivates Geisha, Chiroso, Papayo, Bourbon Rosado, Sidra, and more. He has also established cherry collection points across Nariño and Cauca to ensure volume, consistency, and the ability to scale without compromising quality.
His goal: produce exceptional coffees at a level of standardization that earns long-term trust from roasters worldwide.
About the Farm — El Sendero
Altitude: 1750m
Size: 4 hectares
Team: 3 employees
Varieties: Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra
Harvest: April–May
El Sendero is one of Andrés’ two farms in Cauca. While infrastructure is still expanding, he’s already built a network of regional cherry collection points for controlled processing and higher, more stable output.