Fellow's Take on Andrés Martinez, Blackberry Co-Ferment by Mom 'n 'Em

Producer Andrés Martinez built his foundation in coffee research at Tecnicafé before moving into soil and process work at the well-known Finca El Paraíso, and has since gone out on his own. He now runs two farms in Colombia's Cauca region, focusing on high-quality specialty varieties like Geisha and Sidra with a strong attention to processing. This particular lot follows his signature approach: castilla blackberries and enology yeast go through a 4-day anaerobic fermentation, the coffee then ferments in the blackberry must for another 4 days, and finally gets a light wash to remove the excess fruit.

The result is something pretty special in the cup - think deeply macerated berries, the kind that are jammy and almost wine-like in their intensity, layered over the subtle astringency of black tea. A rich demerara sweetness ties it all together, giving it that raw, molasses-tinged depth that lingers long after the last sip.

Roasted by Mom 'n 'Em Coffee in Cincinnati, OH.

🌎 Origin: Cauca, Colombia

🔬 Variety: Caturra

⚗️ Process: Honey / Blackberry Co-Ferment

🔥 Roast: Light

Note: Mom ‘n ‘Em recommends letting this coffee rest for 16 days off roast for peak brewing.

Espresso - Series 1 Settings

You can access this profile in the Fellow Drops folder of your Series 1! To access this espresso profile once it’s no longer on your Series 1, use this profile link.

How to Access:

Turn on your Series 1 espresso machine
Navigate to "Profiles" on the touchscreen
Scroll down and select "Fellow Drops"
Select "Mom 'n 'Em Andres Martinez Blackberry Co-ferment"
Follow the guided workflow to pull your shot
Enjoy!

Grind Guidance

Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!

Tips

Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)
Clean your Series 1 regularly for optimal performance

Pour Over

Stagg X/ flat bottom drippers

Ingredients:

Coffee: 22g
Water: 350g at 205°F

Grind Settings:

Ode + SSP: 4-5
Ode Gen 2: 3-4
Opus: 4-5 (inner ring at 0)

Steps:

Grind coffee at medium setting
Rinse filter with 205°F water
Bloom: Pour to 50g water, wait 45 seconds
Continuous pour stages:

Pour to 150g
Pour to 250g, swirl
Final pour to 350g, swirl

Target brew time: 3:00 - 4:00 minutes

Aiden Brewer Settings

You can access this profile in the Fellow Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.