Artist Reserve: Colombia Andres Martinez - Honey Processed Blackberry Mosto Co-Ferment

Highlights

“Andrés Martínez's honey processed blackberry mosto co-ferment: fresh Castilla blackberries are blended into a mosto, fermented anaerobically with enology yeast for four days to preserve tannic structure, then the coffee is co-fermented with it. The result is an explosion of blackberry with hibiscus flavors and a silky sweet cream finish, staying soft, balanced, and clean. This Artist Reserve release with photographer Alex Strohl marks Color Coffee's 10-year milestone.”