Como La Flor (Seasonal Release)
Any orders placed after midnight on Sunday will be fulfilled the following week.
...como la flor...
...like the flower...
Welcome to our first ever Spring seasonal coffee release! We're excited to introduce flavor profiles that we will seek to repeat year after year. Just like the name, expect this coffee to be floral, fruity, juicy, delicate, and just straight up yummy. This is a co-fermented coffee by the same people / farm that brought you the Strawberry and Peach coffees. Here are the details about the coffee in this bag:
Region: Armenia, Quindio, Colombia
Farm: La Sirena
Processed and Dried: Juan Puerta & Fernando Montoya of Sens Coffee
Elevation Grown: 1386MASL
Variety: Castillo
Process: Rose & Lychee Osmotic Dehydration (Co-Fermentation)
Tastes like: Vibrant Florals, Pear Jelly Belly, Cherry Juice, Limeade
This coffee starts with a rigorous selection process, where coffee cherries are harvested at their optimal ripeness. A flotation method is then applied to remove any cherries that are either empty or flawed in any way. Following this, the coffee fruits undergo a dry fermentation in closed tanks for three days before being pulped.
The pulped coffee is then immersed in a blend of concentrated glucose juice and an abundance of rose petals and lychee. This mixture has been precisely adjusted to a Brix level suitable for initiating osmotic dehydration, a process that the coffee undergoes for two days.
After this meticulous treatment, the coffee is spread out on traditional sun dryers, where it spends around 15 days sun drying.
JUAN PUERTA AND SENS COFFEE
This extraordinary coffee is the fruit of our continued partnership with Juan Puerta and the expertise of Fernando Montoya at Sens Coffee. Our collective efforts aim to highlight the groundbreaking work being done in coffee processing, where tradition meets innovation head-on.
We're also grateful for the role of Yellow Rooster in nurturing this collaboration, creating the connections and taking on the responsibility of importing.
INNOVATION AND TRADITION
At the heart of the specialty coffee industry lies the balance between preserving tradition and welcoming innovation. Juan is a testament to this balance, showcasing how co-fermentation can introduce a symphony of flavors that redefines our understanding of coffee.
This process not only creates a really unique cup but also provides a sustainable avenue for the producers behind it. By embracing these innovative techniques, we're enjoying wildly juicy and fruity coffee AND we're also supporting the livelihoods and leadership of the producers growing the coffee.