Finca La Sirena: Osmotic Dehydration + Peach

Located in the Quindio region of Colombia, Finca La Sirena is a family-operated farm dedicated to sustainable cultivation and innovative processing.  Producer Juan Puerta, has a background as a food science engineer and uses that resume to push the boundaries of their coffee offerings.

This specific 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 pressure that gently removes moisture from the fruit while preserving its structure.  In this iteration, peaches are introduced into the mixture.  The coffee cherries are fermented with or without their skins in sealed tanks before drying over ten days or until the moisture content is reduced to about 10%. 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.

Coffee tastes like coffee, but if you're paying attention (and it has been processed WITH ACTUAL PEACHES) it tastes like a lot of other delicious things, too.  This one has notes of peach cobbler, Meyer lemon, jasmine. 

Juan Puerta (left) and Brian Phillips (right) with Anthem Coffee Imports.