Juan Puerta - Mango Co-Ferment

About this coffee: Let us introduce you to Juan Puerta, a young, first-generation Colombian coffee producer who's taking coffee processing to a whole new level. He got his start studying food science at university, not the usual path, but it gave him a unique perspective. One of his professors owned a coffee farm, and their son was applying food science to coffee fermentation. That’s where Juan got hooked.

After school, Juan ran QC at Café 1959 under Jose Giraldo, but he always had bigger plans. Now, with SENS Coffee, he’s leasing farms and doing things his way, from harvest to process, with total control and creativity.

Co-ferments can be hit or miss. Too wild, not always clean. But Juan’s work is a game changer. He uses fresh, ripe fruit (like mango in this lot) and a dialed-in fermentation process that brings out clean, expressive flavors without sacrificing balance.

Process: Ripe Castillo cherries are picked, floated, and depulped with the mucilage left on. Then they’re sealed in a barrel with mango and a glucose-water mix for a 48-hour ferment. After that, the coffee is dried in the sun, then finished in a mechanical dryer fueled by parchment.

The result? A vibrant, fruit-forward cup and more than 5x the value of that same coffee if it had been processed traditionally. Juan’s pushing boundaries, but doing it with skill, not shortcuts. We’re excited to share his work with you.

What’s in the cup? MANGO MILKSHAKE. 

Farm: Finca La Sirena

Roast Level: Medium/Light

Varietal: Castillo

Process: Honey, Osmotic Dehydration with Mango

Altitude: 1385 MASL