Sens Coffee
Meet our new Colombian Castillo, produced by Juan David Puerta in Armenia, Quindío, and co-fermented with peach. Light roasted for both filter and espresso, this coffee brings together the sweetness of candied apricot, juicy peach, and a smooth white chocolate finish. A vibrant cup with a distinct fruity character, paying tribute in every sip to the producer’s dedicated efforts.
About this Coffee
This unique coffee comes to us from “food engineer” Juan David Puerta, who grows mainly Castillo Variety at La sirena farm in Quindío, Colombia.
In 2021, after many experiments, he created a processing method that gave him very consistent cup profiles and took second place in South Korea, boosting his reputation as an innovator in the industry and changing the puerta family’s life forever.
He founded his own company “Sens Coffee” and began looking for partners to bring his coffee to different markets. Here is where Col-Spirit appears, being the first exporter to believe in his work and partnering to export his coffee to Europe and US.
Proccessing
This coffee is a honey process that begins with the collection of the cherries at the optimal point of ripeness. The cherries are then floated in tanks to eliminate the less dense ones. Then, it is fermented for 48 hours in closed tanks and pulped to be placed in the sealed tanks.
Before fermenting the coffee, a special mixture with its mosto is added. The mixture is prepared by boiling oranges, peaches and lemongrass in syrup, so that the coffee undergoes osmotic dehydration for 70 hours.
Drying the coffee takes about 8 days (it always depends on weather conditions). The coffee is placed on concrete patios and moved every 4 hours to avoid uneven drying. Once the humidity drops to 11%, the coffee is placed in GranPro bags or similar and stored in a cool environment.
