La Sirena . Peach infused fermentación, Anaerobic Honey. Café de Colombia

About This Coffee

This special lot comes from producer Juan Pablo Vélez and his farm La Sirena in the Antioquia region of Colombia. The farm is located at 1,750 meters above sea level near the town of San Bernardo de los Farrallones, Ciudad Bolívar. The coffee is Caturra variety processed using a peach infused fermentation with double carbonic maceration anaerobic honey method. Mature coffee cherries are fermented in stainless steel tanks for 5 days in an oxygen-free environment, then depulped and fermented a second time for 3 days with the leached liquor from the first fermentation and fresh peach juice, before being dried on raised beds as a honey process. The flavor profile features peach, fruit gummies, sweet and honeyed notes.

Origin

Antioquia (Colombia)

Flavor Notes

Peach, Honey, Syrupy, Fruit Gummies, Fruit Gummy

Roast Level

—

Processing

Carbonic Maceration, Anaerobic Honey, Double Carbonic Maceration, Peach Infused Fermentation, Peach Infused Double Carbonic Maceration Anaerobic Honey

Typology

Arabica

Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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