Colombia | Finca La Sirena
Osmotic Dehydration Peach Co-Ferment
Peach Pie, Lychee, Lemongrass
Colombia | Finca La Sirena
Osmotic Dehydration Peach Co-Ferment
Peach Pie, Lychee, Lemongrass
It's baaaaack... We've got a new batch of Juan Puerta's osmotic dehydration co-fermentation experiment!
This limited offering bursts with aromas of peach rings, lychee, and brown sugar. The juicy body carries notes of lychee, peach pie, lemongrass, and a hint of nutmeg. Gentle golden raspberry acidity gives way to an herbal aftertaste of lemon balm and green tea.
Producer: Juan David Puerta
Farm: Finca La Sirena
Region: Armenia, Quindio
Altitude: 2,200-2,300 masl
Varietal: Castillo
Process: Osmotic Dehydration with Peaches
Roast: Light
Notes: Peach Pie, Lychee, Lemongrass
Juan Puerta, a food science engineer turned trailblazing coffee producer, has rapidly earned global acclaim for his innovations in coffee. By merging his expertise in food science with a passion for coffee production, Juan's company Sens Coffee consistently delivers uniquely flavorful and inventive lots that challenge the boundaries of coffee craftsmanship.
This extraordinary coffee is crafted using a pioneering method known as "osmotic dehydration." After the coffee cherries are pulped—similar to a traditional honey process—they are submerged in a hypertonic glucose solution. This creates an osmotic pressure gradient that gently removes moisture from the fruit while preserving its structure.
Peaches are introduced into the solution to co-ferment with the coffee for several days. The osmotic dehydration process amplifies the flavor impact of the co-fermented fruit, as moisture is drawn out of the coffee and replaced by the fruit-enriched solution.