John Franco Tapartó Co-Fermented

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.

Every stage of production is overseen by John Franco himself, from harvesting and fermentation through to drying and preparation for export. His hands-on approach and commitment to experimentation have helped establish El Socorro as a producer of distinctive specialty coffees that consistently stand out for their quality and originality.

In the cup, this microlot delivers vibrant tropical fruit notes reminiscent of pineapple, banana, and ripe stone fruits, supported by a juicy sweetness and a silky mouthfeel. A lingering wine-like finish adds further complexity, creating a memorable and expressive drinking experience. Bold yet balanced, this is a coffee designed for those seeking something truly unique and an exciting addition to any specialty coffee offering.