Colombia | Finca La Sirena
Osmotic Dehydration Peach Co-Ferment
Peach Tea, Lychee, Milk Chocolate
Colombia | Finca La Sirena
Osmotic Dehydration Peach Co-Ferment
Peach Tea, Lychee, Milk Chocolate
This special limited offering bursts with aromas of peach rings, lychee, and milk chocolate. The juicy body carries notes of almond, peach cobbler, tea rose, and a hint of watermelon. Crisp peach tea acidity fades into an aftertaste of gingerbread and lychee. A truly one-of-a-kind cup!
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 Tea, Lychee, Milk Chocolate
Juan Puerta, a food science engineer turned trailblazing coffee producer, has rapidly earned global acclaim for his groundbreaking 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.
In this iteration, peaches are introduced into the solution to co-ferment with the coffee for several days. The osmotic dehydration process amplifies the impact of the co-fermented fruits, as moisture is drawn out of the coffee and replaced by the fruit-enriched solution.