Description
Sweet Creamy Peach, Vanilla, Sugar Cane, Tea-Like, Orange Blossom, Lemongrass
Farmer and food scientist Juan David Puerta of Finca La Sirena has developed a process he calls osmotic dehydration.
From Juan: “Osmotic dehydration in coffee is a process that allows us to remove water from the coffee cherry but at the same time insert flavor precursors inside the bean.
Employing Peach Osmotic Dehydration, Juan introduced peaches and single-chain sugars post-dry fermentation and honey processing, meticulously monitoring sugar levels to elevate the coffee’s profile.
Juan’s latest creation involved co-fermenting coffee with peaches. After hand-selecting coffee cherries, they underwent washing before being sealed in tanks for 12 hours, forming a luscious liquid slurry known as mosto. This mosto was then combined with peaches and glucose syrup, reintroduced into the tanks for continued fermentation. Upon completion, the coffee was drained and rapidly dried to halt fermentation, followed by honey processing to retain some mucilage on the parchment.
The resulting complex coffee reveals pronounced peach notes, intriguing hints of pepper and florals, and a delightful interplay between citrus and tropical flavors as it cools.
| Country of Origin | Colombia |
| Region | Quindio |
| Producer Type | Microlot |
| Farm Name | Finca La Sirena |
| Process | Honey, Fruit Co-fermentation Peach |
| Growing Altitude | 1,386 masl |
| Varietal | Castillo |
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