Martha Cartagena

Farm: Hoyo Rico

Variety: 100% Chiroso

Region: Inza, Antioquia, Colombia

Altitude: 2,100 Meters Above Sea Level

Process: Washed

Harvest: Jan-Feb. 2025

Notes: Agave Syrup, Floral & Mirabelle Plum.

We are proud to introduce to you Martha Cartagena and her exquisite Chiroso. Way up the mountain in Inza, Martha and her family have been developing a whole new farm and way of life. In the early stages of their work, the coffee is already so impressive. This coffee is elegant, with graceful notes of yellow fruit on the palate and delicately nuanced with aromatic floral permutations. Notes include an array of stone fruit, yellow cherry plum, mandarine, citric accents & berry tea. Overall this Chiroso is a round, juicy & sweet cup.

Martha is on a new coffee journey with her husband Arnulfo. While Arnulfo tends to the land, Martha balances caring for their daughter with playing a vital role in the farm’s day-to-day operations. In fact, she’s the one who handles some of the most critical aspects of their business - negotiating prices, setting delivery dates, and overseeing the drying process with precision and care. This lot is dedicated to her. It was carefully fermented for eight days after being depulped, resulting in one of the sweetest and most balanced coffees we've tasted out of Antioquia. It’s a reflection not just of their shared effort, but of Martha’s quiet strength and attention to detail - qualities that shine through in every cup.

Their farm Hoyo Rico is partly a family inheritance, while the other half is owned by both. Arnulfo was inspired by his brother (who turns out to be Santiago Caro’s father) to start growing coffee. Following his example, he began planting in 2020 and had his first harvest in 2022. Since then, they have been marketing specialty coffee for about a year. Their greatest mentor has been Santiago Caro's father, who gifted them these heirloom coffee seeds and taught them everything about the coffee process.

Martha is in charge of all coffee processing. A huge factor to the nuance and cleanliness of this cup. This is a washed coffee that undergoes a double fermentation process—first in cherry and then after depulping, with added water. Coffee is hand-picked and sorted, where 95% are fully ripe. It is fermented in open tanks for 3 to 4 days, then depulped and undergoes an additional eight-day fermentation in stainless steel tanks with water to regulate the temperature. Thanks to the farm's high-altitude location, fermentation occurs slowly, allowing for a richer and more complex flavor development. It is dried in sun bed driers with shade for 2 to 3 weeks. Gotta say, this was a very even drying job, the coffee is stable and vibrant. Spot on Martha!

Our coffees are best after two weeks+ of the roast date.