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Colombia | La Sirena | Banana Co-Ferment
  • Colombia | La Sirena | Banana Co-Ferment
  • Colombia | La Sirena | Banana Co-Ferment
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Colombia | La Sirena | Banana Co-Ferment
$30.00

Pickup available at Somewhere | Gratitude Coffee

Usually ready in 2-4 days

Colombia | La Sirena | Banana Co-Ferment

Default Title

Somewhere | Gratitude Coffee

Pickup available, usually ready in 2-4 days

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

17809165119
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Description

Size: 250g

Flavour Notes

Dried Banana Chips, Hubba Bubba, Pineapple

Key Highlights

  • Armenia, Quindío, Colombia
  • 1350 masl
  • Castillo variety
  • Banana Co-Fermented Honey Process
  • 140-Hour Anaerobic Fermentation
  • Sweet, tropical, and approachable
  • Ideal for filter, espresso, and milk-based drinks

Specifications / Coffee Details

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

A Castillo shaped by extended fermentation and tropical fruit expression. Sweet, playful, and surprisingly refined.

Produced by Juan David Puerta at La Sirena farm in Quindío, this lot starts with ripe cherries hand-picked at peak maturity, then sealed into a 140-hour anaerobic fermentation, whole cherry intact. That extended window gives the coffee time to develop real depth before anything else happens to it. Once fermentation finishes, the cherries are depulped and combined with a natural banana concentrate, a step designed to deepen the relationship between fruit character and the coffee's own sweetness.

The honey process holds onto much of that natural fruit sugar, which is what gives the cup its roundness. It feels expressive without losing clarity, the co-fermentation working with the coffee's structure instead of overwhelming it.

In the cup, ripe banana leads, backed by caramel sweetness and a smooth chocolate base. Yellow fruit and a touch of citrus add brightness, keeping the profile from feeling one-note, while the body stays soft and delicate. The finish is clean and stays sweet well after the last sip. This is a coffee that feels playful and vivid, but never at the expense of balance.

Why We Chose This Coffee

We chose this lot because the co-fermentation feels intentional, not heavy-handed. The banana comes through clearly, but it never separates from the coffee underneath it.

What stood out is the structure holding it together. Underneath the tropical fruit is a well-built Castillo offering real sweetness and a clean finish, which is what makes the cup memorable rather than just novel.

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