25/02 #2 - Juan Puerta - Resident (Gainesville, FL)

Subscription Add-On

This is a subscription add-on! It will ship with your next subscription. We take it out of the freezer the day before we ship.

Region

Armenia, Quindio, Colombia

Process & Variety

Osmotic Dehydration & Papaya Co-ferment Castillo

Roaster Notes

Starburst, Papaya Juice, Pink Apples, and Candied Ginger

Dates

Roasted: 01/20/2025
Frozen: 02/11/2025

Brew tips

We recommend a flat bad brewer with 92C water, using a 1:15 ratio and ~800 microns.

More info

This coffee starts with an intense selection process, where only the ripest cherries are handpicked for quality. After harvesting, a flotation technique separates out any empty or flawed cherries, ensuring that only the most perfect cherries move forward. Next, these cherries undergo dry fermentation in closed tanks for three days, allowing the sugars and natural compounds to start developing complex flavors. Once pulped, the coffee begins a unique journey into co-fermentation.

In this next phase, the coffee is immersed in a carefully prepared mix of concentrated glucose juice and ripe peaches. Juan Puerta, our co-fermentation partner and a self-made expert in this area, calls this approach “osmotic dehydration,” an intricate two-day process designed to draw flavors into the coffee, resulting in a bright, layered profile that’s as complex as it is refreshing.

The coffee then moves to traditional sun dryers, where it spends around 15 days under the Colombian sun, drying evenly and developing depth in every bean.

JUAN PUERTA AND SENS COFFEE

This coffee is a product of our collaboration with Juan Puerta, whom we affectionately call “the master of co-fermentation.” With the skill and innovation of Fernando Montoya at Sens Coffee, Juan is transforming Castillo—a classic Colombian variety with a gentle profile—into something extraordinary by adding local fruits and florals. His process with peaches highlights a rich, nuanced approach to coffee that marries tradition with a progressive, adventurous spirit. We’re incredibly proud to showcase Juan’s work as it represents the best in co-fermented coffee, thanks in part to the connections and import support of Yellow Rooster.

INNOVATION AND TRADITION

In specialty coffee, the balance between honoring tradition and embracing innovation is crucial. Juan exemplifies this balance, pushing the boundaries of what coffee can taste like while staying true to the integrity of natural, chemical-free ingredients. Co-fermentation, as Juan practices, isn’t about shortcuts but about using local knowledge, natural fruit, and meticulous timing to create a new experience in coffee.

While some see co-fermentation as controversial, we view it as an opportunity to support producers and introduce new drinkers to the wider world of coffee possibilities. Each coffee tells the story of ingenuity, hard work, and resilience—qualities that embody both Juan and his co-fermentation techniques. By embracing this method, we’re supporting the sustainability and growth of producers like Juan.