Country Colombia Region Cajibio, Cauca Producer Andrés Martinez Altitude 1750 masl Variety Caturra Processing Beer Yeast-Inoculated Semi-Washed Drying Raised beds This Roaster's Choice release marks Commonplace Coffee’s first time purchasing from Colombian coffee exporter Unblended. This coffee was selected by Commonplace Coffee’s Head Roaster, Erin Bloom! Andrés Martinez is a Biochemical Engineer with coffee growing roots, leading him to pursue a career linked to the coffee world. Andrés began his coffee career at Tecnicafé, an institute dedicated to coffee research and innovation. He later joined the staff at Finca El Paraiso, one of the most famous farms in the world overseen by the legendary Diego Samuel Bermudez. At this farm, Andrés was in charge of soil studies and process standardization. Andrés’ experiences up to this point have given him a unique skill set to conduct highly complex experiments - all while maintaining a high standard and consistency at his farm, El Sendero, in Cauca. The processing details for this coffee highlight his skill set and approach to experimentation very well. Initially, this coffee was hand harvested and floated in water to remove impurities. Then the coffee cherries were fermented in closed tanks with beer yeast for 48 hours. Next, the coffee was removed from these tanks and depulped, after which they undergo an additional 24 hour fermentation in closed tanks. The coffee was then dried on raised beds in 3 stages with increased sun exposure every 5 days, for a total drying period of 12 to 18 days depending on weather conditions. This coffee is incredibly complex, clean, and vibrant with a vivid bergamot note and additional notes of jasmine, herbaceousness ranging from rosemary to juniper, spiced oranges, assorted stone fruits and so much more.

Country Colombia Region Cajibio, Cauca Producer Andrés Martinez Altitude 1750 masl Variety Caturra Processing Beer Yeast-Inoculated Semi-Washed Drying Raised beds This Roaster's Choice release marks Commonplace Coffee’s first time purchasing from Colombian coffee exporter Unblended. This coffee was selected by Commonplace Coffee’s Head Roaster, Erin Bloom! Andrés Martinez is a Biochemical Engineer with coffee growing roots, leading him to pursue a career linked to the coffee world. Andrés began his coffee career at Tecnicafé, an institute dedicated to coffee research and innovation. He later joined the staff at Finca El Paraiso, one of the most famous farms in the world overseen by the legendary Diego Samuel Bermudez. At this farm, Andrés was in charge of soil studies and process standardization. Andrés’ experiences up to this point have given him a unique skill set to conduct highly complex experiments - all while maintaining a high standard and consistency at his farm, El Sendero, in Cauca. The processing details for this coffee highlight his skill set and approach to experimentation very well. Initially, this coffee was hand harvested and floated in water to remove impurities. Then the coffee cherries were fermented in closed tanks with beer yeast for 48 hours. Next, the coffee was removed from these tanks and depulped, after which they undergo an additional 24 hour fermentation in closed tanks. The coffee was then dried on raised beds in 3 stages with increased sun exposure every 5 days, for a total drying period of 12 to 18 days depending on weather conditions. This coffee is incredibly complex, clean, and vibrant with a vivid bergamot note and additional notes of jasmine, herbaceousness ranging from rosemary to juniper, spiced oranges, assorted stone fruits and so much more.