Description
Chocolate, Spiced, Hazelnut, Curuba / Passionfruit. This is on the milder side – not an overly fruity coffee.
This lot undergoes a honey-style co-fermentation with curuba fruit. The result is a lush, exotic cup bursting with mango, passionfruit, and melon flavors, with a silky, tropical lassi-like mouthfeel.
About The Process
In this process, a little-known Colombian fruit has been used: Curuba is an exotic fruit with a mild, slightly tangy and sweet flavor, often described as exotic and refreshing. It is in the Passiflora family, thus a cousin of the internationally renown Passion 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 (Curuba) |
| Growing Altitude | 1,386 masl |
| Varietal | Castillo |
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