Colombia · Armenia, Quindio — arrived April 2026
SENS | Natural Anaerobic
Juan Puerta · La Sirena
Cupping notes
Stone Fruit · Hibiscus · Cranberry · Cola · Brown Sugar · Raspberry · Dark Chocolate · Floral · Round · Juicy
- SKU / Lot #
- 3-4551-00011
- Variety
- Castillo
- Process
- Natural Anaerobic
- Elevation
- 1,386 masl
- Arrival
- April 2026
- Bag size
- 52.91 lb
- Price
- $10.90/ lb
Availability
- Continental Terminals — New Jersey
- 6 bags
- Total
- 6 bags
We harvest the coffee at its optimal ripeness and let it rest in bags for 24 hours. Then we place it in water to separate the good beans from the defective ones and continue the fermentation in sealed bags. The coffee undergoes a natural process fermentation for 172 hours. This step develops a profile of ripe fruit, red berries, and cocoa liquor. Finally, the coffee is sun-dried for 6 days and then transferred to a silo until it reaches the ideal moisture level, ensuring its quality and stability.
The cherries or the pulped beans go into a sealed tank where oxygen is kept out and fermentation runs on the sugars of the fruit itself, at a controlled temperature, for one to several days. The producer decides when to open the tank; the coffee then dries as a washed, honey or natural.
Controlled fermentation is what gives these lots their intense, layered aromatics — and why no two tanks taste alike.