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Colombia | La Sirena | Banana Bread Blend
  • Colombia | La Sirena | Banana Bread Blend
  • Sun-dried Castillo coffee parchment spread evenly across raised wooden beds at La Sirena Farm in Quindío, Colombia, surrounded by the vibrant tropical plants and banana trees that characterize the region's unique microclimate for Somewhere Coffee's co-fermented honey process.
  • Inside the rustic drying shed at La Sirena Farm in Armenia, Quindío, filled with burlap grain sacks and resting coffee beans. The roof offers shade protection for the carefully processed Castillo beans, while the mountains of the Colombian coffee triangle are visible through the open structure.
  • The golden parchment coffee drying on elevated wooden raised beds at La Sirena Farm in Armenia, Quindío, Colombia, framed by a dramatic cloudy sky and lush green mountains, the final natural stage before the Castillo honey beans are packed for Somewhere Coffee.
  • A smiling coffee producer walking through the rustic bamboo and corrugated metal drying shed at La Sirena Farm in Armenia, Quindío, Colombia. Resting on the wooden table are full burlap sacks of dried Castillo parchment coffee and a yellow plastic fermentation container, highlighting the traditional, artisanal process behind Somewhere Coffee's spiced co-fermented honey lot.
  • Clear plastic bags tightly tied and filled with whole Castillo coffee cherries undergoing a 140-hour anaerobic fermentation process in a dark environment at La Sirena Farm in Armenia, Quindío, creating the unique flavor profile for Somewhere Coffee.
  • Producer Juan David Puerta reaching into a blue fermentation barrel to inspect the progress of his experimental spiced co-fermented honey Castillo coffee at La Sirena Farm in Quindío, Colombia, exclusively for Somewhere Coffee.
  • Three blue barrels holding Castillo coffee cherries in water during the 140-hour anaerobic whole-cherry fermentation phase at La Sirena Farm in Armenia, Quindío, Colombia, a crucial step in crafting Somewhere Coffee's spiced co-fermented honey lot.
Colombia | La Sirena | Banana Bread Blend
$32.00

Pickup available at Somewhere | Gratitude Coffee

Usually ready in 2-4 days

Colombia | La Sirena | Banana Bread Blend

Default Title

Somewhere | Gratitude Coffee

Pickup available, usually ready in 2-4 days

161-897 Pembina Rd
Sherwood Park AB T8H 3A5
Canada

17809165119
Free Shipping on orders over $100
60 Night Money Back Guarantee
Description

Size: 250g

Flavour Notes

Banana bread, Cardamon buns, Bubblegum

Key Highlights

  • Armenia, Quindío, Colombia
  • 1350 masl
  • Castillo variety
  • Banana + Spiced Co-Fermented Honey Blend
  • 140-Hour Anaerobic Fermentation (both lots)
  • Sweet, warming, and playfully complex
  • Ideal for filter, espresso, and milk-based drinks

Specifications / Coffee Details

  • Producer: Juan David Puerta
  • Farm: La Sirena
  • Origin: Armenia, Quindío, Colombia
  • Process: Co-Fermented Honey (Banana + Spiced)
  • Variety: Castillo
  • Altitude: 1350 masl
  • Fermentation: 140 Hours Anaerobic (Whole Cherry, both lots)
  • Harvest: May 2026
  • Format: Whole Bean
  • Size: 250g

Two co-ferments. One idea. Its giving banana bread energy.

Both lots come from Juan David Puerta at La Sirena farm in Quindío, same variety, same farm, same 140-hour whole cherry anaerobic fermentation. After that extended window, each lot is depulped and finished as honey process separately: one gets a natural banana concentrate, the other gets natural spice extracts. Then they come together.

It sounds like a lot. In the cup, it makes complete sense.

The honey process on both lots preserves enough fruit sugar and mucilage to give the blend a soft, rounded body that holds the two profiles together naturally. The banana brings sweetness and a tropical, candy-like character. The spice brings warmth, depth, and that cardamom note that keeps things from going fully into dessert territory. Together they land somewhere between banana bread fresh out of the oven and a cardamom bun with an inexplicably good aftertaste.

In the cup, banana leads with a smooth, concentrated sweetness; think dried banana rather than fresh, followed by warm cardamom buns and a bit of an unexpected note of whacky bubblegum. 

We didn't choose this Coffee...

This one started with our good friend The Booj over at Ahh Coffee in Ottawa.

He took our Banana and Spiced co-ferments, started playing around with them together, and landed on a blend that tasted way too much like banana bread to ignore. After testing it, his response was basically: this needs to be a thing.

We agreed.

A little tweaking later and voilà...  "Banana Bread at work, bro? Hell Yeah!" was born. What started as Booj messing around with two coffees has now become a staple in our lineup.

Thanks, Booj.

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