LIMITED RELEASE

A NEW GENERATION OF COLOMBIAN COFFEE. BOLD IDEAS. REMARKABLE FLAVOR.

High in the hills of Quindío, Colombia, La Sirena is home to producer Juan Puerta, whose work reflects a new generation of coffee growers exploring new possibilities while remaining deeply rooted in craft. Cultivated at approximately 1,386 meters above sea level, this Castillo lot showcases how thoughtful innovation can reveal new dimensions of flavor without losing sight of origin.

A former cupper and student of Colombian coffee, Juan has built his approach around careful experimentation and a deep respect for quality. Each lot is produced with the belief that modern processing should enhance—not overshadow—the coffee itself. That philosophy guides every step of this unique fermentation, resulting in a cup that remains both expressive and remarkably balanced.

For this release, carefully selected Castillo cherries are fermented alongside guanábana and curuba before being washed and slowly dried. The result is vibrant yet composed. Juicy guava and raspberry lead the way, followed by creamy cacao nibs and caramel sweetness, while delicate florals and gentle spice linger through a silky, elegant finish.

This lot reflects a thoughtful evolution in modern coffee processing, demonstrating how innovation can deepen flavor while preserving the character of its origin.

Released in limited quantity, this coffee is meant for unhurried moments; those rare pauses where curiosity, craft, and place come fully into focus. Here briefly, and exactly as intended.

REGION: Quindío, Colombia

PRODUCER: Juan Puerta

FARM: La Sirena

VARIETAL: Castillo

PROCESS: Washed Fruit Fermentation (Guanábana & Curuba)

ALTITUDE: 1,386 MASL

ROAST LEVEL: Light (Expressive)

TASTING NOTES: Guava · Raspberry · Cacao Nibs · Caramel

BREW TIPS: Use a gentle pour-over (V60 or Origami), a 1:16 ratio, and water around 203–206°F (95–96.5°C) to highlight its tropical fruit, layered sweetness, and elegant finish.