Ethica - El Sendero

Andres Martinez, a biochemical engineer by trade, brings a scientific precision to his family’s coffee-growing roots at Finca El Sendero. This Caturra lot, grown at a staggering 2,000 meters in the Aponte region of Nariño, undergoes a complex "Mosto Washed" process designed to maximize its aromatic potential. The cherries are first fermented whole in closed tanks with active coffee "mosto" (the nutrient-rich juice from previous fermentations) for 48 hours. After depulping, the parchment undergoes an additional 24-hour closed-tank fermentation. The resulting cup is exceptionally balanced and floral, featuring delicate jasmine aromatics, a ripe cantaloupe sweetness, and a silky mouthfeel reminiscent of fresh honey.