Grand Cru Papaya Osmotic Honey

From the Quindío region of Colombia, Juan Perta is a young coffee producer with big ideas. His background as a food engineer informs his palate not only in regards to discerning coffee quality but also drives him to pursue innovative flavors. In order to push the limits on his own terms, Juan created his own coffee company called Sens Coffee.

Co-fermentation (the addition of fruits and/or other ingredients to the coffee fermentation process) was of particular interest to Juan from very early on. Yet, he also recognized that many co-fermented coffees can be overwhelming and almost artificial in flavor. It was his pursuit to produce quality complex coffee, not just “fun” coffee, that resulted in the creation of his own unique co-fermentation process– Osmotic Dehydration.

Osmotic Dehydration is a process where fruit and glucose are mixed together and then added to coffee. This causes expulsion of the internal moisture from the coffee beans while simultaneously allowing the juice from the fruit to permeate the coffee. With this Papaya Co-fermented coffee, the coffees are washed and sorted for quality through a flotation selection process. The coffee is then depulped with the mucilage intact (which is what makes this a honey processed coffee). The coffee is then sealed in fermentation tanks for 12 hours. Papaya and glucose syrup is then added to the coffee to kick off the 24-72 hour process of Osmotic Dehydration. Finally, the coffee is drained and dried to a 10% moisture content to ensure the fermentation has stopped.

In the Cup: Papaya, Tropical Fruit, Floral, Chocolate, Black-Tea, Lemon Verbena

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**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**