Colombia La Sirena - Honey, Osmotic Dehydration with Mango - Juan Puerta

We Taste - Mango, Champagne, coating

Juan Puerta's matriculation through the world of collegiate food science gave him access to a professor, who as fate would have it, owned a coffee farm. The professor's son, esteemed producer José Giraldo, was testing how certain principles of food science might be applied to coffee processing. After uni, Juan felt the same itch and went to work with José, leading Café 1959's QC program. Eventually seeking to design a processing protocol of his own, Juan began leasing and taking care of a couple coffee farms. Juan's Honey Mango microlot was grown at Finca La Sirena, located near the city of Armenia in Quindío. In this medium elevation region, hybrid varieties like Castillo are the norm, and in many cases, their so-so cup quality does not earn producers worthwhile prices. To elevate the cup, Juan began experimenting with a process called osmotic dehydration, which involves submerging depulped coffee in a sugar and fruit solution. In this case, Juan chose ripe, freshly sliced mango, and the results of the coffee exchanging its water content for sweet mango flavors are undeniably effective. Get excited for a cup that yields ripe mango aromatics, a Champagne to sweet dessert wine in the cup, ensconced in a syrupy, layered body. We light roast Juan's juicy, fruit-forward co-ferment to give you the sweetest, most aromatic cup we can.

Roast: Light
Process: Honey + Osmotic Dehydration with Mango - Cherries are selectively picked and brought to the processing center in burlap bags. After 12 hours, the cherries are sorted and floated to separate out damaged, under- or overripes, and other defects. The cherries are then depulped, and with their sticky sweet mucilage still intact, placed in a barrel lined with a plastic bag. Juan then slices up ripe mango and creates a solution of water and glucose that he mixes in with the coffee before sealing the bag and barrel shut. After 48 hours, the bag is unsealed and the coffee is spread onto patios to dry under the sun. After an average of three days, the coffee is taken to a mechanical dryer fueled by dried parchment to complete drying to 10% moisture after two more days.
Variety: Castillo
Elevation: 1386 masl
Farm Location: Near the city of Armenia, Quindío Department, Colombia
Farm: La Sirena
Producer: Juan Puerta + SENS Coffee
Grades / Certifications: Microlot / Co-Ferment
Harvest: Sept. - Dec. 2024

Brew Guides
Espresso: 1:2.4 in 26-28 sec.
Filter: 1:17.0