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First of all, sit down, turn on your speaker, and tune into our ALCOVE 15 playlist on Spotify or Apple Music.

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WHAT THIS COFFEE MEANS TO US

First, it should be mentioned that each label is unique. They [the labels] were hand-painted in watercolor by Marie and Natasha. Unique, just like this coffee...

Andrés Martinez was present at Café Collectif this year, and we were able to see the passion he has for coffee and the one he puts into his work. It is always special to meet the producers we admire and to see how much they care about our work as roasters. At KOHI, the guiding principle is to approach each coffee in a way that preserves 100% of the terroir of the lots we roast, because we believe this is the only way to truly highlight the work of each producer. They are what make all the difference!

ABOUT THE PRODUCER

Andres is a biochemical engineer dedicated to pushing the boundaries of specialty coffee. He began his professional journey at Tecnicafé, an innovation hub in Cauca, before joining the prestigious Finca El Paraíso. There, working alongside industry pioneer Diego Samuel Bermúdez, Andrés specialized in soil analysis and the rigorous standardization of processing protocols, skills that have become the hallmark of his work. 

Since his departure, Andrés has transitioned from researcher to producer, managing two distinct farms in Cauca. His portfolio is a showcase of elite varieties, including Geisha, Chiroso, Papayo, Bourbon Rosado, and Sidra. His current mission is to bridge the gap between artisanal quality and global scalability. By establishing strategic cherry collection points throughout Nariño and Cauca, he is able to apply his standardized processing techniques to larger volumes. This approach ensures that his coffees are able to maintain the same exceptional sensory profile in every lot.

THE PROCESS

This Geisha undergoes a meticulous dual-fermentation process designed to enhance its fruity complexity and bright acidity. First, carefully hand-selected ripe cherries are fermented for 48 hours with brewer’s yeast [beer] and sugars. After waterless pulping, a second 24-hour sealed fermentation takes place. The beans are then slowly dried at low temperatures, allowing the remaining mucilage to caramelize and maximize sweetness. Following a 30-day controlled resting period, the final cup delivers a refined body along with a vibrant, consistent, and exceptionally high-quality sensory profile.

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Reminds us of: JASMINE, MAGNOLIA, ORANGE BLOSSOM, WHITE TEA (YES, IT’S QUITE FLORAL!)

ORIGIN: COLOMBIA

REGIONS:	INZA
PRODUCER:	ANDRÉS MARTINEZ
FARM:	LA COLINA
VARIETY:	GEISHA
PROCÉDÉ:	WASHED ANAEROBIC
ALTITUDE:	1800-1900m

100g (Whole beans)

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SUGGESTED PARAMETERS

Espresso (1:2.2)

94ºC
8 BARS
20g IN
44g OUT
32 seconds

Espresso with milk (1:2)

94ºC
8 BARS
20g IN
40g OUT
32 seconds

V60 (1:16)

92ºC
20g IN - 320g OUT
60g Bloom (0:45)
140g (0:45-1:00)
260g (1:20-1:40)
320g (1:55-2:05)
End: 3m00s

HOW WE DRINK IT AT KOHI?

Pour over, but we like to wait 15-20 minutes (sometimes longer) after preparation to maximise the floral notes! I know, I know, it won't be hot, but it'll be SOOOO good, I promise.

- Daniel