La Sirena

Description

COTM 32

Batch 1 of 2: Roasted 1/14 (sold out 1/20)

Batch 2 of 2: Roasted 1/21 (sold out 1/26)

Funk: Medium High

Recommended rest: 3 weeks

Roasted by: Craig Deahl

Featuring:

Juan Puerta of La Sirena

Juan Puerta’s Castillo undergoes a honey style co-ferment with mango / sugar. The result is a lush, balanced cup bursting with fresh mango, bananas and brown sugar, tropical fruit and some spices mixed in.

Juan is focused on taking lower elevation coffees from more traditional altitudes and employing new science and new processing methods 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 and 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.

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Text from Superlost's listing.