La Colina

Andrés Martinez is a young Colombian producer and biochemical engineer whose deep roots in coffee farming have inspired his career in the specialty coffee industry. Leveraging his expertise in soil research and process standardization, he brings a rigorous scientific approach to coffee production.

Today, Andrés leads his own project, managing two farms located in Inzá and El Sendero, in the Cauca region of Colombia. There, he cultivates exceptional varieties such as Gesha, Chiroso, Papayo, Pink Bourbon, and Sidra, at altitudes ranging from 1,750 to 1,900 meters. His mission is to provide consistent, high-quality coffees to international markets. To achieve this, he has established cherry collection centers in Nariño and Cauca, enabling standardized processing, increased volume capacity, and the development of sustainable partnerships with his clients.

Fermentation Process:

Andrés begins with a 24-hour cherry fermentation, promoting a balanced oxidation that improves flavor stability. The coffee is then pulped and placed in anaerobic fermentation for 48 hours, with the addition of coffee must (mosto) and brewer’s yeast.

After being fully washed, the coffee undergoes an initial drying phase until it reaches a 30% moisture content. Finally, it sits through a last 24-hour fermentation to magnify the floral notes before being finished on raised beds.