SEASONAL SPECIAL - Colombia Juan Puerta Co-Ferment

Colombia Juan Puerta Finca La Sirena 

This coffee was sourced by our friends over at Yellow Rooster Coffee, from Juan Puerta and his farm, Finca La Sirena, in Armenia, Quindío, Colombia. Juan is known for his experimental and innovative fermentation methods. This one he calls "spumm" (rhymes with room), a play off the Spanish word "espuma" meaning foam or bubbles. The flavor combo of lychee, rose petals, and pear juice is meant to evoke a champagne-like presence in the cup. 

During processing, only ripest cherries are selected and sorted for the next steps of fermentation. The whole cherries are then fermented in tanks for three days before depulping, and are then placed back into enclosed tanks along lychee, pear juice, rose petals, and a glucose solution. After two more days, the coffee is laid out to patio dry in the sun for roughly two weeks.

I love this coffee due to its calm, floral flavors and sweet and creamy mouthfeel. From the first time I tried this coffee, I knew I had to get this on the menu to share with people like you. Although "co-fermented" coffee is somewhat controversial because of how it reduces the flavor profile to one note, I think this coffee shows lots of complexity and uniqueness that anyone would enjoy. Enjoy this seasonal special release!

— Robbie Nuila, Head Roaster

Tasting Notes: Cherry Blossom, Lychee, Rose, Delicate, Creamy

Process: Co-Fermented w/ Lychee, Rose Petal, Pear Juice + Honey Process

Varietal: Castillo

Altitude: 1386masl

Origin:  Armenia, Quindío, Colombia

Farm: Finca La Sirena

Bag size: 6oz