By taking Castillo cherries and applying his Osmotic Dehydration fruit fermentations, Juan creates new flavors and a high quality product that yields more than five times the price than the same coffee would with traditional methods.
In process, cherries are selectively picked. After 12 hours, the cherries are sorted, floated, depulped, and put into into a barrel lined with plastic. A solution of sliced ripe mango, water and glucose are mixed 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 3 days, the beans are taken to a mechanical dryer fueled by dried parchment to complete drying
Importer: Yellow Rooster
About the Producer:Juan Puerta is a young, first-generation Colombian coffee producer, who entered into the industry through local university studies in food science - a crucial field for Colombia’s economy. After school, Juan made his way over to Jose Giraldo’s processing center and led QC for Café 1959. His ultimate dream, though, is to own a farm of his own. For now, SENS Coffee is Juan’s business & entrepreneurial step into coffee processing of his own in which he leases a couple of farms that he tends to, and as a result, he keeps the harvest and has the freedom to process the fruits as he sees fit. By taste, it is that he is innovating in processing – His particular style stands out among the rest, using fresh, ripe fruits, and a proven process resulting in a delicious cup that elicits clear fruit flavors without sacrificing complexity or drinkability.
Imported by:Yellow Rooster Coffee
