Just Peachy - Juan Puerta

When Juan Puerta releases a new coffee, we pay attention.

This lot begins with perfectly ripe cherries that are rested for 24 hours before being carefully sorted and pulped. With the mucilage still intact, the coffee undergoes a 48-hour co-fermentation with peaches sliced to 3mm and corn-derived maltodextrin, creating a cup bursting with vibrant fruit character while maintaining remarkable elegance and balance.

After fermentation, the coffee spends two days drying under the Colombian sun before finishing slowly in a silo reaching the ideal moisture content for exceptional quality and stability.

Juan has become known for producing some of the most expressive fruit-forward coffees in Colombia through his innovative osmotic dehydration techniques. This coffee showcases the next evolution of that work: Biofruit.

Instead of using glucose, Biofruit utilizes maltodextrin which is a complex carbohydrate derived from corn. Because it breaks down more gradually during fermentation, Juan is able to achieve greater control and precision resulting in a coffee with incredible fruit intensity, clarity, and balance.

The result is a juicy, aromatic, fruit-driven cup that showcases why Juan continues to push the boundaries of what's possible in coffee processing. We're thrilled to share this one with you and it won't last long. ☕🍑🔥