Coffee Spotlight: Finca La Sirena - Mango Co-Ferment
It’s time for another installation in our coffee spotlight series: we’re talking about another one of our high-scoring coffees today, Juan Puerta’s Mango Co-Ferment!
Juan Puerta is a young, first-generation coffee farmer. Puerta comes from an academic background of studying food science at university. On his farm, Finca la Sirena, in the Quindio Department of Colombia, Puerta applies his food science training and love of gastronomy to his coffee processing methods. The result are high-end, clean co-ferments with clear fruit notes that highlight the coffees Puerta works with, never overshadowing them.
He is leading the way in co-fermentation innovation, and we are so excited to be sharing his coffee with you!
We are so excited that our roast of Puerta’s Mango Co-Ferment scored 94 points on Coffee Review!
Here’s what Coffee Review had to say about this one:
Richly floral, deeply fruity. Guava, cocoa nib, neroli, almond butter, cedar in aroma and cup. Crisply tart acidity; very satiny, viscous mouthfeel. Resonant, lingering, flavor-saturated finish.
Tropical fruit and floral notes carry this confident, complex Colombia co-ferment with a particularly bright, multilayered finish.
You can read the full review by Kenneth Davids at Coffee Review here.
This mango co-ferment is a beautiful example of a high-quality co-fermented specialty coffee. The co-ferment highlights the coffee instead of overshadowing it, adding delicate mango and tropical fruit notes to an already delicious and balanced coffee.
If you love co-ferments, you’ll love this one. If you’re curious about co-fermented coffees, this is a great way to be introduced to them! You can order it here.
