Andrés Martinez — Colombia Honey Pink Bourbon
Andrés Martinez — Colombia Honey Pink Bourbon
We taste delicate chamomile, florals reminiscent of rose, and sweet baking spices. This coffee has a unique profile with a silky body and a sweet finish.
| Variety | Pink Bourbon |
| Country | Colombia |
| Region | Cajibio, Cauca |
| Process | Honey & Co-Ferment |
| Altitude | 1750 MASL |
| Producer | Andrés Martinez |
| Farm | El Sendero |
About the producer
Andrés used to work as a biochemical engineer and coffee processor at El Paraiso. Now, he focuses on sourcing, growing, and processing his own lots of coffee. Andrés owns two farms, Los Capachos and El Sendero, located in Florencia, south of Cauca and close to Nariño — a land well-known for its mineral soils, which produce unique terroirs.
Processing: Ripe Pink Bourbon cherries are hand-selected and floated. A chamomile infusion is prepared ahead by steeping flowers for 48 hours. The coffee is de-pulped with mucilage intact, then placed in fermentation tanks with the chamomile infusion added, fermenting for 72 hours before a light wash and 10–15 days on sun-bed driers.