Juan Puerta’s Curuba Castillo Honey is one of those coffees that completely blurs the line between coffee and tropical fruit. Produced at La Sirena Farm in Quindío, Colombia, this Castillo lot undergoes an innovative honey-style co-fermentation with curuba, a vibrant fruit native to the Andes and part of the passionfruit family. The result is an incredibly layered and expressive cup that feels both exotic and refined.
In the cup, we’re tasting a delicate tea-like mouthfeel with bright notes of stonefruit and fresh lemongrass throughout. There’s a soft tropical sweetness underneath it all that keeps the cup lively, clean, and endlessly drinkable. It’s the kind of coffee that keeps evolving as it cools and showcases just how exciting modern Colombian processing can be.
Huge shoutout to Yellow Rooster for sourcing and importing coffees like this and helping connect roasters to some of the most innovative producers in Colombia.
Tasting notes: stonefruit, lemongrass, tropical sweetness | Honey co-ferment | Light-medium roast | Best for: pour-over, AeroPress
