Colombia Finca La Sirena - Peach

Flavor Profile: Peach, Peach Iced Tea, Chocolate

Producer: Finca La Sirena - Juan Puerta
Process: Honey - Peach Osmotic Dehydration 
Roast: Light/Medium
Region: Armenia, Quindio
Variety: Castillo
Species: Arabica

Growing Altitude: 1400 MASL

Strawberry Osmotic Dehydration

This coffee begins its process by harvesting the coffee cherries in optimum maturation, then flotation is carried out to separate the cherries that are empty of have defects.

The cherries are then taken to closed tanks to achieve dry fermentation for three days. Afterwards, the cherries are pulped. The pulped coffee is put in tanks with concentrated juice of single cane sugars and ripe peaches. 

The Brix degrees of the concentrated juice are adjusted so that osmotic dehydration could be carried out. After three days of treatment, the coffee is to taken to traditional sun dryers for around 15 days.