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

Pickup available at Somewhere | Gratitude Coffee

Usually ready in 2-4 days

Colombia | La Sirena | Spiced 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

Cinnamon, Cardamom, Citrus

Key Highlights

  • Armenia, Quindío, Colombia
  • 1350 masl
  • Castillo variety
  • Spiced Co-Fermented Honey Process
  • 140-Hour Anaerobic Fermentation
  • Warm, spiced, and silky
  • Ideal for filter brewing and milk-based drinks

Specifications / Coffee Details

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

A Castillo warmed by spice and shaped by patient fermentation. Cozy, layered, and quietly complex.

Produced by Juan David Puerta at La Sirena farm in Quindío, this lot starts with ripe cherries selected at peak maturity, then sealed into a 140-hour anaerobic fermentation, whole cherry intact. Once that stage finishes, the coffee is depulped, and natural spice extracts are introduced during processing, allowing a controlled interaction between spice character and the coffee's own developing sweetness.

The honey process holds onto much of that sweetness, giving the cup a rounded, syrupy quality without sacrificing definition. The spice doesn't sit on top of the coffee so much as move through it, woven into the same structure that gives Castillo its natural sweetness.

In the cup, cinnamon and cardamom lead the way, framed by panela sweetness and a soft citrus brightness underneath. The acidity stays gentle rather than sharp, and the body settles into a silky, smooth texture that carries the spice through evenly. The finish is light and dry, closing things out cleanly rather than lingering. This is a coffee that feels warm and inviting, like something built for slower mornings.

Why We Chose This Coffee

We chose this lot because the spice integration feels deliberate, not decorative. Cinnamon and cardamom come through clearly, but they stay part of the coffee's own structure.

What stood out is how naturally the warmth and sweetness sit together. It's an unusual profile that still drinks easily, which is a harder balance to strike than it sounds.

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