Drop #4: Finca El Sendero Beer Yeast Inoculated Caturra

1/2

$14.00

Andres Martinez is a producer quickly making a name for himself for his innovative multi-staged and yeast-inoculated processing methods. This coffee lot is an excellent example of that. He transforms a classic citric-forward caturra into a complex, floral delicacy. In brewing, we found flavors reminiscent of grapefruit, clementine, jasmine, lavender, and honey / honeysuckle.

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

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.

This is a classic Columbian Caturra. Caturra is originally a genetic bourbon mutation from Brasil. Read more from World Coffee Research (https://varieties.worldcoffeeresearch.org/varieties/caturra).

Andres's semi-washed Caturra Floral is a fantastic representation of all of his 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 was by far the most distinct coffee we cupped in recent times. Our pre-ship sample had strong earl grey, a very lactic creamy body and citric acidity. In profiling, the cup changed quite a bit. The processing is really interesting as it adds a violet/lavender like floral quality -- likely due to the mossto stage of the process. Jasmine is also very present on top of a classic Colombia caturra profile.

Green cost: $21.12/kg ($1.32/kg tariff)
Package and roasting costs: $2.31/bag; $10/kg
Profile and sample use: ~3.2kg
Approx. Margin: 29.52%

We've really found this coffee versatile, but the florals are loudest in 6 bar shots and faster, finer ground pourovers. We recommend resting this coffee at least 18 days, and expect it to peak at 20-25 days post roast.

Temperature range: 200-204°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Medium Coarse (600-650µm)
Target Drawdown Time: 2:35-2:55

4 Pour Recipe:
1/4 water every 30 seconds. Swirl dripper on first and third pours.

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

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 our roast methods at your preferred lightness but in larger quantities.
Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

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

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

Drop #4: Finca El Sendero Beer Yeast Inoculated Caturra

You may also like