COLOMBIA PURPLE BEE FILTER COFFEE

Name: COLOMBIA PURPLE BEE FILTER COFFEE

Country: Colombia

Variety: Castillo

Process: Osmotic dehydration

Tasting notes: Blueberry, rosemary, chocolate

Ground/Beans: Beans

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Finca La Sirena was founded a few years ago by Juan Puerta with the motivation to change the landscape of coffee flavors. Juan is a food engineer who has worked in the coffee industry with a focus on tasting and quality assessment so you know he has a serious palate. He quickly became very interested and passionate about fermented coffees. However, he was often bothered by the overpowering and sometimes artificial flavors in these coffees. As a professional, he wanted to try to develop not just fun coffees but rather good quality coffees with a more balanced flavor. So he came up with his own way of doing co-fermentation, called osmotic dehydration. 

The process begins with depulping the coffee beans, followed by a 12-hour fermentation in a tank. During this period, the coffee naturally produces mossto, a liquid derived mainly from the sugars and water in the coffee’s mucilage. Juan then prepares a mixture of fresh fruit and glucose powder, which is added to the coffee during fermentation. The bean and fruit mixture is left to co-ferment in sealed tanks for another 24 to 72 hours. After co-fermentation, the coffee is sun-dried along with the liquid, allowing the flavor to be fully absorbed into the beans.