Drop #4: Finca El Sendero Beer Yeast Inoculated Caturra

Drop #4 launching on Instagram (@basecoatcoffee) November 14th!

About Andres Martinez:

Andres Martinez started his coffee career at Tecnicafé, an institute in Cauca focusing on coffee research and innovation. Later, he worked a short time under Diego Bermudez on soil studies and process standardization. He was also a Biomechanical Engineer is a past-life, before transitioning to specialty coffee. At just 29, he now owns two farms of his own, growing varietals such as Geisha, Chiroso, Pink Bourbon, Polisperma, and Caturra.

About Caturra Floral:

His semi-washed Caturra Floral is a fantastic representation of all of this past study. It's an innovative process that includes 48 hours of beer yeast inoculated fermentation, a dry de-pulping process, and then another closed tank fermentation for 48 hours. Even his drying process is a multi-staged sun-drying process where seeds are carefully exposed to more sun every 5 days for 12-18 days, depending on weather.

This drop is being prepared in one option: a standard 200g bag offering under the light roast profile.

• Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique my roast progress at your preferred lightness and in bigger quanitites.

Note that roast level selection does not apply to experiments sent out.