With a background in biochemical engineering, Andres Martinez began his coffee career at Tecnicafé, a hub for research in Cauca, before working with Diego Samuel Bermúdez at his famed Finca El Paraíso. Today, Andrés is focused on building his own project at El Sendero, where he’s taken his expertise to develops protocols that prioritize consistency and high quality at scale.

Hand-harvested cherries are carefully sorted before entering a 48-hour fermentation inoculated with saccharomyces cerevisiae, encouraging controlled oxidation and flavor stability. After depulping without water, the coffee ferments in mucilage for an additional 24 hours with frequent agitation to ensure uniform microbial activity. Drying is slow and staged, preserving aromatics while building structure.

Andrés has also established cherry collection hubs in both Cauca and Nariño, aiming to support surrounding producers while elevating regional quality. With just 4 hectares and three employees, his focus is precision, not volume. Still early in his journey, at 29 Andrés is a producer to watch and we’re excited to feature and to continue working with.

Farm: El Sendero

Region: Popoyán

Varieties: Gesha

Elevation: 1750 MASL

Processing: Yeast-Innoculated Semi-Washed

Working alongside his brother Adrián and collaborator Jhoan Vergara at El Diviso, Nestor, at just 25 years old, approaches coffee with an agronomic mindset rooted in observation, experimentation, and precision. Their focus is not volume, but understanding how variety, fermentation, and environment interact to build quality from the ground up.

Ombligón, a rare Ethiopian landrace mutation named for the distinctive “belly button” shape of its cherry, is naturally low-yielding and difficult to source, but is prized for its dense structure, intense sweetness, and expressive aromatics.

For this lot, ripe cherries undergo staged oxidation and extended anaerobic fermentations, followed by submerged fermentation with collected musto. A controlled thermal wash halts microbial activity before slow, monitored drying.

Tasting Notes: Lilac, Pineapple, Cooked Peach, Banana

Farm: El Diviso

Region: Bruselas

Varieties: Ombligon

Elevation: 1850 MASL

Processing: Natural Anaerobic

Wilton Benitez is one of Colombia’s most exciting and innovative coffee producers at the moment.  Wilton brings his background of chemical engineering to fermentation and processing utilizing an impressive facility of stainless steel fermentors, bioreactors, UV sanitizers, precision yeast additions, selectively bred bacterias, and their own custom built dry mill, Granja Paraiso 92 is one of the most impressive farms producing coffee today.

This Pink Bourbon lot showcases the full depth of Wilton’s advanced protocol. After selective harvesting, cherries undergo a sterilization process using ozonated water and UV light, followed by two stages of anaerobic fermentation — both precisely managed with microbial inoculation and bioreactor pressure control. A carefully timed thermal shock process is then applied to fix aromatic precursors into the cell walls of the beans before being slowly dried.

Tasting Notes: Wild Strawberries, Lambic, Melon, Puer Tea

Producer: Granja Paraiso 92

Region: Piendamo, Cauca

Varieties: Pink Bourbon

Elevation: 1950 MASL

Processing: Adv. Process Thermal Shock

Karani Factory was constructed 1998 and operated by the Kabare Cooperative Society and serves more than 600 smallholder farmers who deliver cherry to this station.  Nearby, Mount Kenya is visible from the factory and the surrounding farms, and as such the soil is sandy and volcanic, which yields prime conditions for cultivating healthy coffee trees.

Most farms here are extremely small, about 20 trees on average. Farmers handpick ripe cherry and deliver it daily to the factory.  At intake, cherry is sorted before being pulped and then float sorted further.  Pulped cherry is dry fermented first for 16-24 hours before being sent through washing and grading channels.

Tasting Notes: White Grape, Rose Hips, Pine Resin

Cooperative: Kabare Cooperative Society

Region: Kirinyaga, Kenya

Varieties: SL-28, SL-34

Elevation: 1800 MASL

Processing: Washed

This coffee is an expression of structure and formation -- an experiment in taking differing elements to create a new complementary arrangement with new purpose, while retaining the elegance and complexity of the starting pieces. Our approach is to focus on simplicity. Remove the unnecessary and let the details work together to create the patchwork. As coffee leaves and new coffee becomes available, this coffee will also constantly be changing. But it will always be simple, yet complex. It will always be inviting, yet deep. It will always be strong, yet elegant.

“Good design is as little design as possible. Less, but better – because it concentrates on the essential aspects, and the products are not burdened with non-essentials. Back to purity, back to simplicity.” -Dieter Rams

Components: ‘La Zunga’, Cajamarca, Peru & ‘Esperanza de las Flores’, Cauca, Colombia

Varieties: Mixed Field Blends

Derivative: 0031

Processing: Washed