“Exceptional Coffee for the Adventurous Explorer”

This is the most wine-like coffee we’ve ever offered at Square One. Its unique attributes open up slowly as the coffee “rests” (releases CO2 gas). For that reason, we recommend letting this coffee rest for at least 12 days after the roast date before brewing. Brewing it sooner than day 12, we found the flavors to be less distinct and lacking their full sweetness, but it was still enjoyable for those who enjoy fruit-forward naturally processed coffees. However, if you can keep your paws off it…

…After 12 days off the roast, the coffee opens up and we taste #AllTheBerries (especially red raspberry, strawberry, blueberry and cranberry) as well as notes of concord grape and stone fruit. As it cools, the coffee gets even juicier, sweeter, and erupts with perfumed florals. We recommend enjoying it without any additions, but we’d also never judge you.

We taste: berries (all of them!), floral, juicy, winey

Farm: Finca Juan Martin
Region: Cauca
Processing Method: Natural (Anaerobic)
Elevation: 2,050 msl
Varieties: Bourbon

Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Finca Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. The goal and focus of this project is to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. This innovative and experimental farm serves as a resource and example for other coffee producers in the region.

Coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics.

It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, this involves placing freshly-harvested cherries inside a sealed container for a period of time. We find that anaerobically-fermented coffees often exhibit an increase in the intensity of fruit flavors, acidity, and a slight increase in the body.