Colombia | Juan Puerta - Lychee Rose

Tasting Notes: Hibiscus, pear, nectarine, rosé

Origin: Armenia, Quindio, Colombia

Varietal: Castillo

Process: Honey Osmotic Dehydration w/ rose, pear, and lychee

About: Juan Puerta, based at Finca La Sirena and founder of Sens Coffee, is a trained food engineer who took his gastronomic expertise into the coffee world. Juan is at the forefront of some really exciting coffee processes, namely, osmotic dehydration.

This coffee, which reminds him of a bubbly champagne, uses the osmotic dehydration process with a solution of pear, lychee, and rose petals. A hypertonic solution of this mixture and glucose is added to the coffee after fermentation, extracting moisture from the coffee bean and imparting the solution into the bean.

The result of this is a really bright and bubbly coffee that reminds us of sweet hibiscus, lychee, pears, and a splash of rosé.

Rest and house recipe: We're resting this for about 10-14 days.

V60 - 202° water, 32g:500mL (1:15.6)
0:45 bloom with 60mL followed by 4 equal pours to final volume.
Brewing at 1:17 is also really enjoyable, giving the coffee a bit of a lighter body while emphasizing the fruit notes.

Roast Level:

Whole Bean Coffee | Net wt. 8 oz.