Description
Sage, Lemon, Papaya, Raspberry. This is on the milder side – not an overly fruity coffee.
Juan Puerta’s Arazá Castillo Honey—grown at La Sirena Farm (Armenia, Quindío, 1,386 masl)—delivers a juicy, balanced cup with vibrant notes of sage, lemon, papaya, and raspberry.
About The Process
In this process, a well-known Colombian fruit has been used: Arazá, celebrated for its sweet and tangy flavor and citrusy aroma. It’s often described as a mix between guava and pear, with hints of lemon. Due to its complex taste profile, it’s commonly referred to as the “seven-flavor fruit.”
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 (Araza) |
| Growing Altitude | 1,386 masl |
| Varietal | Castillo |
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