La Sirena Peach Osmotic Dehydration
Josh’s notes:
Really cool coffee. Another rare co-ferment that doesn’t overdo it. When dry, I get big lychee notes. When brewed, that lovely peach comes out. It reminds me a certain peach soda that I get at Japanese markets. Super clean and crushabale. Has a very similar flavor profile to the Yuan Yi Yuan and yet achieves it in a completely different way.
Finca La Sirena is managed by Juan Puerta, a master food science engineer turned innovative coffee producer. Juan has rapidly garnered acclaim for his groundbreaking innovations in the coffee processing space, of which deliver consistently unique, flavorful, and inventive lots that really push the boundaries.
Process:
This particular lots of coffee was processed with a method Juan calls “osmotic dehydration.” After cherries are partially pulped (similar to a honey process), they are submerged in a hypertonic glucose solution. This creates an osmotic pressure gradient that gently draws moisture out from the fruit while preserving it’s cellular structure. This batch of Castillo was co-fermented with peaches and peach juice, and as the cherries dehydrate, the peach juice simultaneously permeates their structure creating a new equilibrium. The result is a complex and sweet, yet gentle and balanced flavor profile (especially for a co-ferment).
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Really cool coffee. Another rare co-ferment that doesn’t overdo it. When dry, I get big lychee notes. When brewed, that lovely peach comes out. It reminds me a certain peach soda that I get at Japanese markets. Super clean and crushabale. Has a very similar flavor profile to the Yuan Yi Yuan and yet achieves it in a completely different way.
Finca La Sirena is managed by Juan Puerta, a master food science engineer turned innovative coffee producer. Juan has rapidly garnered acclaim for his groundbreaking innovations in the coffee processing space, of which deliver consistently unique, flavorful, and inventive lots that really push the boundaries.
Process:
This particular lots of coffee was processed with a method Juan calls “osmotic dehydration.” After cherries are partially pulped (similar to a honey process), they are submerged in a hypertonic glucose solution. This creates an osmotic pressure gradient that gently draws moisture out from the fruit while preserving it’s cellular structure. This batch of Castillo was co-fermented with peaches and peach juice, and as the cherries dehydrate, the peach juice simultaneously permeates their structure creating a new equilibrium. The result is a complex and sweet, yet gentle and balanced flavor profile (especially for a co-ferment).
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Really cool coffee. Another rare co-ferment that doesn’t overdo it. When dry, I get big lychee notes. When brewed, that lovely peach comes out. It reminds me a certain peach soda that I get at Japanese markets. Super clean and crushabale. Has a very similar flavor profile to the Yuan Yi Yuan and yet achieves it in a completely different way.
Finca La Sirena is managed by Juan Puerta, a master food science engineer turned innovative coffee producer. Juan has rapidly garnered acclaim for his groundbreaking innovations in the coffee processing space, of which deliver consistently unique, flavorful, and inventive lots that really push the boundaries.
Process:
This particular lots of coffee was processed with a method Juan calls “osmotic dehydration.” After cherries are partially pulped (similar to a honey process), they are submerged in a hypertonic glucose solution. This creates an osmotic pressure gradient that gently draws moisture out from the fruit while preserving it’s cellular structure. This batch of Castillo was co-fermented with peaches and peach juice, and as the cherries dehydrate, the peach juice simultaneously permeates their structure creating a new equilibrium. The result is a complex and sweet, yet gentle and balanced flavor profile (especially for a co-ferment).
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Castillo
Colombia
Yali, Antioquia
Finca La Sirena
Juan Puerta
1350 MASL
Osmotic Dehydration
Raised Bed
Glitch | Tokyo, Japan