John Franco Tapartó Co-Fermented

About this coffee

Sourced via Santiago from Lozana Organics.

Produced by third-generation coffee farmer John Franco, this exceptional microlot comes from El Socorro, his family farm located in the lush mountains of Tapartó, Antioquia. The area’s combination of high elevation, abundant rainfall, and fertile soils creates an ideal environment for cultivating coffees with remarkable complexity and depth. These conditions encourage slower cherry development, allowing sugars and flavour compounds to develop fully before harvest.

For this unique lot, only carefully selected ripe Castillo cherries are used. After picking, the cherries are placed into sealed fermentation tanks together with a selection of fruits and botanicals grown on the farm, including guava, figs, mandarins, and lemongrass. Within this oxygen-free environment, the coffee undergoes a controlled co-fermentation process that enhances its aromatic intensity and fruit-forward character. Fermentation times are carefully monitored and adjusted according to temperature and weather conditions, ensuring that the influence of the fruit remains balanced and complementary to the coffee's natural profile.