Description
Strawberry · Cherry · Marshmallow · Maraschino Cherry · Chocolate · Cola This is on the milder side – not an overly fruity coffee.
About The Process
We harvest the coffee at its optimal ripeness and let it rest in barrels for 24 hours. Then we place it in water to separate the good beans from the defective ones and proceed with pulping. The coffee undergoes a honey-process fermentation using ripe strawberries, glucose, and concentrated natural strawberry juice for 48 hours. This step brings out fruity notes and a delicate cup profile. Finally, the coffee is sun-dried for 2 days and then transferred to a silo until it reaches the ideal moisture level, ensuring its quality and stability.
About Juan Puerta
Juan worked in the cupping lab with José Giraldo of Café 1959 in Quindío, Colombia — a diligent cupper and student of all things coffee until he parted ways with José to pursue his own path in coffee by launching Sens Coffee.
Co-fermentation with fruit is something we’ve seen for a few years now, with admitted mixed results in the cup. The importer has always been producer-forward while respecting honesty and traceability in the delivered product. With Juan and Sense, they’re not only believers in their vision, but also in the resulting cup.
New science and new methods are necessary in coffee production in order to avoid having to go “further up the mountain” to find new growing regions in a warming planet. Many farms at La Sirena’s elevation have already made the choice to leave coffee behind, switch to other crops or convert to tourism. Juan’s methods have brought new life to Finca La Sirena, a traditional Colombian coffee farm sitting just under 1400 masl.
Juan’s co-fermenting choices so far have been a mix of popular international fruits (peach, strawberry and more), while creating a buzz with the abundant local fruits in Colombia such as Curuba, Arazá and Mandarin.
| Country of Origin | Colombia |
| Region | Quindio |
| Producer Type | Microlot |
| Farm Name | Finca La Sirena |
| Process | Honey, Fruit Co-fermentation (Strawberry) |
| Growing Altitude | 1,386 masl |
| Varietal | Castillo |
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