John Franco Tapartó Co-fermented

Summary

A single-origin microlot from third-generation coffee farmer John Franco's family farm El Socorro in Tapartó, Antioquia, Colombia. Grown at 1900m elevation. Castillo variety, processed using a washed co-fermentation method where ripe cherries are placed in sealed tanks with farm-grown fruits (guava, figs, mandarins) and lemongrass for controlled anaerobic fermentation. Cup profile offers vibrant tropical fruit notes of pineapple and banana with a juicy sweetness, silky mouthfeel, and lingering wine-like finish. Sourced via Santiago from Lozana Organics.

Details

Format

Bean

Decaffeinated

No

Producer

John Franco

Altitude

1900 m.a.s.l

Variety

Castillo

Notes

Wine, Pineapple, Banana

The roaster

Potterbeans

Based in Cornwall, UK, Potterbeans is a speciality coffee roaster working on a restored 1950s machine, fired with locally sourced solar-dried oak wood. They've…