Somewhere Coffee - La Sirena Banana Co-Ferment

Notes: Dried Banana Chips, Hubba Bubba, Pineapple

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.