From the mountains of Colombia to the world
COLOMBIAN COFFEE OVERVIEW
El Socorro
Natural Co-Ferment
Name: El Socorro – Natural Co-Ferment
Process: Natural 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-lot
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: Red-wine depth, tamarind aromatics, and tropical sweetness. Clean yet bold, with an expressive, fruit-driven balance.
Body: Full and velvety, reminiscent of fine red wine.
Acidity: Balanced and juicy, with subtle notes of tamarind and citrus.
Sweetness: Lively tropical sweetness that enhances the natural complexity.
Aftertaste: Long, structured, and elegant, leaving hints of cacao and dark fruit.
Processing Details
Fermentation Type:
Co-fermented with guava, mandarin, orange, fig, jasmine, and banana in a 100-hour controlled anaerobic natural process. Fermentation time varies slightly with temperature, promoting deep fruit expression and wine-like complexity.
Drying Method:
Marquesina drying for 8–15 days — slow, even drying to stabilise sugars and preserve clarity despite the natural process’s intensity.
Water Use:
Minimal — a hallmark of the natural process, maintaining both sustainability and purity.
Notes from the Producer:
“With this natural co-ferment, we wanted to explore depth and boldness while keeping the cup clean. The combination of tropical fruits and longer fermentation gives it a red-wine character that still reflects Tapartó’s balance.”
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 became the heart of their legacy. Surrounded by volcanic soils, mist-covered valleys, and a steady mountain breeze, the region offers a unique terroir that nurtures slow, even cherry ripening.
Today, John carries this tradition forward with innovation — using co-fermentation and natural processing to reveal new dimensions of Tapartó’s character. The result is a coffee that embodies both ancestral heritage and experimental spirit — vibrant, daring, and unmistakably alive.
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