COLOMBIA - LA SIERRA "BERRY" - 300 HOUR HONEY PROCESS
LA SIERRA is an uncommon Colombian coffee from the hills of Medellín, built around extended honey fermentation and a deep fruit-forward cup profile.
This release comes through Proyecto Renacer, a coffee project rooted in the La Sierra community. The work behind it reflects a beautiful combination of place, people, and processing. It is experimental, but still paying respect to the traditions of high quality specialty coffee. This coffee is not flavored before or after roasting. It is incredibly berry-driven with an unmatched juiciness that comes from fermentation itself. Read below for a little more about the process behind La Sierra Berry.
 
PRODUCER
This coffee comes from Proyecto Renacer, led by brothers Cristian and Jhonatan Raigosa in La Sierra, Medellín.
 
Their work connects small farms in the surrounding hills with advanced processing and specialty coffee markets. The project is built around creating greater value for local producers while showing that remarkable specialty coffees can come from places often overlooked. Cristian brings experience in roasting and barista work, while Jhonatan focuses on production, producer relationships, and quality control. Together, they carry the coffee from farm to process with a clear sense of purpose.
 
This coffee reflects that work. It is not only an unusual fermentation. It is a coffee fueled by a true community project and a belief that careful cultivation and processing can open new possibilities for producers and enthusiasts.
 
PROCESS: 300 HOUR HONEY FERMENTATION
After harvest, ripe cherries are selected and put through a process called "floating". This is specifically to separate defects that float on top of water from the fully ripe cherries that sink to the bottom. The coffee is then pulped and moved into fermentation with the fruit mucilage still present.
 
The fermentation then lasts 300 hours, or roughly 12 days. At La Sierra’s high elevation, the cooler conditions slow the breakdown of sugars and allow the coffee to develop with more control. After the cherries ferment, the coffee is washed and dried in a covered solar drying structure for three weeks. The extended honey-process fermentation builds the super berry-forward profile while preserving structure and clarity. The final coffee is a very precise cup giving juicy sweetness without overwhelming acidity.
 
VARIETY
This lot consists of a few different varieties with the majority being Castillo. For this coffee, the processing absolutely shapes the flavor profile. The multiple varieties provide a really well rounded foundation for the extended fermentation to boost the berry-like sweetness even further.
 
COFFEE PROFILE
This coffee moves beyond a standard washed or natural Colombian profile.
The cup opens with vivid red fruit and berry character, supported by a sweetness that leans toward milk chocolate. As the coffee develops, the fruit remains present and aromatic without becoming heavy or one-dimensional.
The finish is sweet, clean, and expressive, carrying the berry profile through the cup while still reading as structured specialty coffee.
 
BREWING THIS COFFEE
LA SIERRA is best approached as a pour-over or filter brew, where its fruit character and sweetness can open clearly.
 
POUR OVER (V60 STYLE)
Coffee: 23–25g
Water: 360g
Ratio: ~1:15
Bloom with 40–45g of water for about 30 seconds. Continue with two to three controlled pours until reaching full volume.
 
BATCH FILTER (HOME DRIP)
Coffee: 60g per liter of water
Ratio: ~1:16
Grind: Medium
This method produces a sweeter, fruit-forward cup with a rounded body and clean finish.
 
COFFEE DETAILS
Origin: Colombia
Region: La Sierra, Medellín
Project: Proyecto Renacer
Producer: Cristian and Jhonatan Raigosa
Elevation: 2000 masl
Variety: Castillo • Caturra • Pajarito • Tabi • Bourbon
Process: 300 Hour Honey Fermentation
Bag Size: 8oz (227g)