Andres Martinez Gesha

Producer: Andres Martinez
Origin: Cauca, Colombia
Elevation: 1750 MASL
Variety: Gesha
Process: Semi-Washed, Mixed Fermentation
Importer: Unblended Coffee
Flavor Notes: Loquat, Fruit Loops, Jasmine, Peach, Lilac

Let's go! This is our third release from the impressive Andres Martinez who has produced some of Enjoy's absolute favorite coffees as of late. His Caturra Floral and Young Producer Inza lots flew off our shelves with their absolutely stunning floral character and complexity for days. Andres is quickly creating a rep for his cup profiles that make you go 'yep, this has to be Andres Martinez' along the likes of some of the industry greats that have a distinct touch and through-line of flavor across their lots. Here we have his Gesha lot which is undeniably one of the loudest floral coffees I've ever tasted in the past 16 years in the industry. If you're a fan of gesha, floral flavors, or just unique and dynamic food and drink, this is an absolute must.

As told by Unblended: Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world. He began his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation, where he worked for a year. Later, he joined Finca El Paraíso, a farm recognized in the specialty coffee industry, where he worked with Diego Samuel Bermúdez, a well-known coffee grower. At this farm, Andrés was in charge of soil studies and process standardization.

Recently, Andrés left his position at El Paraiso to focus on his own coffee project. He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Gesha, and Sidra. His mission is to ensure that his coffee processes reach large-scale markets. To achieve this, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed. Andrés aims to achieve standardization in volume and quality in order to further build loyalty with his clients."

This coffee undergoes a meticulous process, driven by Andrés' passion for showcasing the bean’s purest profile and unlocking its full potential. Every step is carefully monitored to bring out the best in the Gesha variety. The cherries first undergo a 48-hour fermentation with beer yeast, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation. Next, the beans enter a two-stage drying phase: the first seven days at a lower temperature, followed by an additional 2 to 3 weeks at a higher temperature until they reach 12% moisture. The result is an exceptionally sweet and creamy coffee, with notes of brown sugar, lavender, and apricot.

Andres' products are a near must buy for us at this point.  We're blown away for the third time and got a fourth lined up too ;).

As you open the bag you know you're in for something really really special.  Floral and fruit loop aromatics jump out and say heyyyyyyy.  In the cup, more blooming floral aromatics a la jasmine and lilac are first to hit the olfactory (yeah, I'm a nerd).  As you sip, jasmine and peachy qualities jump out while hot.  As the cup cools a bit, loquat (if you haven't had one, try one if you get the chance... it's like an apricot and pineapple had a kid in flavor form!) and fruit loops dominate the cup while maintaining a floral complexity throughout.  This coffee is silky and ja dropping, with a crisp and pleasantly drying finish a la a jasmine green tea. 

You'll be seeing more from Andres in the not so distant future from Enjoy - hyped.