Finca La Sirena

This specific coffee is crafted using a pioneering method known as "osmotic dehydration."  After the coffee cherries are pulped—similar to a traditional honey process—they are submerged in a hypertonic glucose solution.  This creates pressure that gently removes moisture from the fruit while preserving its structure.  In this iteration, blackberries are introduced into the mixture.  The coffee cherries are fermented with or without their skins in sealed tanks before drying over ten days or until the moisture content is reduced to 10%.  The osmotic dehydration process amplifies the impact of the co-fermented fruits, as moisture is drawn out of the coffee and replaced by the fruit-enriched solution.

We taste Blackberries with hints of grape and floral.