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Colombia | La Sirena | Spiced Co-Ferment
  • Colombia | La Sirena | Spiced Co-Ferment
  • Colombia | La Sirena | Spiced 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.
  • 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
Free Shipping on orders over $100
60 Night Money Back Guarantee
Description

Size: 250g

Flavour Notes

Cinnamon, Cardamom, Eucalyptus

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 built around spice, sweetness, and a cool herbal edge. Warm, layered, and a little unexpected.

Produced by Juan David Puerta at La Sirena farm in Quindío, this lot starts with ripe cherries before heading into a 140-hour whole-cherry anaerobic fermentation. After fermentation, the coffee is depulped and natural spice extracts are introduced during processing, bringing another layer of character into the honey process.

Keeping the mucilage intact through drying helps build sweetness and body, giving the cup a smooth, syrupy feel that works especially well with the spice-heavy profile.

Cinnamon and cardamom show up first, followed by panela sweetness and a cooling eucalyptus note that runs through the cup. There's a little citrus underneath to keep everything lifted, while the silky body pulls it all together. The eucalyptus becomes especially noticeable toward the finish, giving the coffee this fresh, almost minty quality after all that warm spice.

Basically, it tastes a little like someone put cinnamon, cardamom, and eucalyptus in the same room and somehow it worked.

Why We Chose This Coffee

We chose this one because it genuinely tastes unlike much else on our menu. The cinnamon and cardamom are obvious, but that cool eucalyptus note is what made us keep going back to it.

It's warm and sweet, then suddenly fresh and herbal. A weirdly good combination that makes a lot more sense once you drink it.

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