Andres Martinez - Caturra Blossom

Before starting his own project at Finca El Sendero, Andres learned from Diego Bermudez at Finca El Pariso. No longer in his shadows, Andres has stepped into the limelight working with the Unblend team, producing some of the world's most interesting coffees.

The drying process is gradual, staged over 15 days. It is important not to dry the coffee too fast or for too long. It takes discipline and precision, with sun exposure increased incrementally every five days to protect and preserve those volatile compounds. The results in the cup are balanced and expressive. Lemon grass leads, orange blossom follows, and it all settles into a wildflower honey finish that lingers clean and lifted.”