Colombia APRICOT from LOT Roastery is exactly the kind of coffee that will stick in your memory after just the first sip. Juicy and sweet apricot takes center stage, around which subtle floral notes, vanilla, and white chocolate gradually unfold. The result is a distinctly fruity, fragrant, and almost dessert-like cup that you can prepare using a filter or a modern espresso method—that is, an espresso with a shorter extraction time and made from a lighter roast, which allows its fresh character to shine through better.
The coffee comes from Colombia, specifically from the La Sirena farm in the Quindío region near the city of Armenia. The Castillo variety grows here at an elevation of 1,420 meters. Food engineer Juan David Puerta, who has long been dedicated to creating distinctive yet consistent flavor profiles, is behind the development of this unusual processing method. After several years of experimentation, he developed a method in 2021 that became the foundation for this apricot lot as well.
The processing combines the honey process with osmotic dehydration and the use of apricot juice. Ripe cherries are first placed in tanks, where they begin to release a liquid called must. This is then mixed with glucose syrup and apricot juice and returned to the cherries, where it helps kickstart the whole apricot process. The cherries are then peeled, gently rinsed, and dried on concrete terraces for about 8 days; the coffee is then allowed to rest for at least 15 days. In the cup, the apricot flavor certainly doesn’t hold back. Apricot simply tastes exactly as its name suggests—just a little juicier, sweeter, and more fun.
- Farm: La Sirena
- Producer: Juan David Puerta
- Elevation: 1,420 m above sea level