From the mountains of Colombia to the world

COLOMBIAN COFFEE OVERVIEW

El Socorro
Honey Co-Ferment

Name: El Socorro – Honey Co-Ferment
Process: Honey Co-Fermentation
Variety: Castillo & Caturro
Harvest Period: October–December 2025
Altitude: 1,700–1,950 masl
Region / Town: Tapartó, Andes, Antioquia – Colombia
Coordinates: 5.70108° N, -75.96551° W
Lot Size: 35 kg micro-lots

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Why Choose Us

Producer Information

Producers:

Farmer: John Franco Farm Name: El Socorro Farm Size: 5 hectares

Farming Practices:

Shade-grown under native forest canopy, using organic inputs and water conservation methods.

Relationship with Lozana Organics:
Direct trade relationship since 2023, with regular visits and joint experiments in fermentation.

Sensory Profile

Tasting Notes: Juicy red fruits, raisin sweetness, cacao, and caramel with hints of ripe plum.
Body: Silky and rounded, with a refined fruit-forward texture.
Acidity: Gentle citrus lift that adds brightness and clarity.
Sweetness: Balanced honeyed sweetness reminiscent of dried fruit and toffee.
Aftertaste: Long and clean with lingering cocoa and caramel tones.

Processing Details

Fermentation Type:
Co-fermented with guava, mandarin, orange, fig, jasmine, and banana in a controlled anaerobic honey process. Fermentation lasts between 7 and 12 days, depending on local temperature and climate conditions, developing layered fruit complexity and a soft, natural sweetness.

Drying Method:
Marquesina drying for 8–15 days — slow and even, allowing sugars to stabilise and preserve the coffee’s vibrant tropical profile.

Water Use:
Minimal water intervention, maintaining the honey process’s natural resource efficiency.

Notes from the Producer:

“We co-ferment with fruits that naturally grow around our farm — guava, citrus, banana, and even fig. Each harvest behaves differently, so we let the process adapt to the climate. This lot captures the diversity and sweetness of our land in every cup.”

Traceability & Transparency

Purchase Model:

Direct trade. The coffee is depulped and dried on the farm by John and his team in Tapartó. Lozana Organics purchases the parchment coffee directly, performs de-parching and consolidation in our headquarters in Guatapé. From there, it is transported by truck to Cartagena, shipped to the Port of Felixstowe (Suffolk, UK), and then stored near Heathrow or delivered directly to the roastery.

This fully transparent chain preserves traceability from farm to cup, ensuring quality control and integrity at every stage.

Trade Information

Supply Availability: Approximately 35 kg per month

Price: £15.00 / kg (landed UK, ex-warehouse Heathrow)
(Delivery to the roastery not included)

Origin Story

John Franco’s story is deeply rooted in the hills of Tapartó, Andes, Antioquia, where his family has cultivated coffee for four generations. He began farming in 1970, when his mother inherited the land that would become the heart of their legacy. Nestled between lush mountains and misty valleys, the region’s rich volcanic soil, cool nights, and warm daytime breezes create the ideal microclimate for slow, even cherry maturation.

Today, John continues this family tradition with the same dedication and respect for the land that his ancestors instilled — blending experience, intuition, and innovation to produce coffees that reflect the soul of Tapartó’s terroir: vibrant, balanced, and unmistakably alive.