Description
Mango, candied fruit, citrus acidity.
Farmer and food scientist Juan David Puerta of Finca La Sirena has developed a process he calls osmotic dehydration.
It begins with the selection of ripe cherries. These cherries are placed in sealed tanks. After the first 12 hours the cherries start to “ and generates a liquid that is called mosto that is then extracted from the bottom on the tanks. This mosto is placed in a beaker and Juan David adds his magic blend of glucose syrup and mango juice. The brix must be adjusted to create the 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.
“The pulped coffee is placed in plastic containers, a concentrated glucose juice, water and fruit or fruit syrup is added there, the concentration is adjusted so that osmotic dehydration can be carried out, after three days the coffee is removed from the containers and dried in the sun. The smell is incredible!
“This process occurs due to a pressure gradient caused by the different concentrations of coffee and concentrated juice, giving rise to two reactions: the first is the release of water from the coffee and the second is the entry of some precursors into the to the inside of the bean. When we apply this process in coffee we focus on the reaction of entry of flavors.”
| Country of Origin | Colombia |
| Region | Quindio |
| Producer Type | Microlot |
| Farm Name | Finca La Sirena |
| Process | Honey, Fruit Co-fermentation (Mango) |
| Growing Altitude | 1,386 masl |
| Varietal | Castillo |
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