Andres Martinez - Semi Washed Gesha

Andres Martinez - Semi-Washed Gesha

There is nothing blasè blasè about Andres Martinez's approach to producing coffee.  There is no half-stepping in Andres' process, as we have tasted in his Caturra Blossom; he crafts it with discipline and purpose. This latest release from him, his semi-washed Gesha, is a culmination of a renowned knowledge base and uninhibited passion for excellence. 

For him, the goal isn’t to manipulate the variety into something it is not. It’s to reveal what’s already there, at its cleanest, most articulate expression. This exquisite coffee is not here for long. Nothing this good ever lasts. 

 

Regular price$20.00
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Andres Martinez, coffee producer and biochemical engineer,  standing in front of a blossoming coffee tree. Repping the Diadora shirt.

Meticulous Process

The Gesha cherries begin with a 48-hour fermentation using beer yeast, a step designed not to overwhelm but to stabilize, encouraging controlled oxidation and building a framework of sweetness before anything else develops. Next, the coffee is bathed in a mucilage slurry for 24 hours, with stirring every 3 hours. Every detail in the process matters: the agitation keeps the fermentation even, breaking up and preventing hotspots while preserving clarity and enhancing the body.

Andres Martinez, coffee producer and biochemical engineer,  drying and washing station.

the glamorous gesha

Delicacy, precision, and craft. Drying is where patience must take precedence to ensure the coffee is optimum and precise. No rushing. No shortcuts.  For the first seven days, the coffee is stored at a lower temperature to preserve its aromatics, and then gradually increased over the next two to three weeks until it reaches 12% moisture. The result? Floral notes of lavender, citrus notes of mandarin, a hint of nectar, with a flirtatious aura capturing your soul.

Heady Cup Coffee Roasters line drawing of a pour-over coffee brewing process

Caturra Floral Pour-over

1:17 RATIO COFFEE TO WATER

20 GRAMS COFFEE | 340 ML WATER

Heady Cup Coffee Roasters line drawing of a microscope

WATER TEMP | GRIND

GRIND SIZE: ~ 800 MICRONS

WATER TEMP: 98 DEGREES CELSIUS (208.4 DEGREES FARENHEIT)

Heady Cup Coffee Roasters Black and white illustration of a chemx with coffee being poured into a cup.

POUR-OVER GUIDE

BLOOM POUR - 60 GRAMS

WAIT :45 SECONDS

POUR TO 140 GRAMS, PAUSE

POUR TO 240 GRAMS; PAUSE

POUR TO 340 GRAMS