Confiture, Filter - Colombia

Produced by Juan David Puerta at La Sirena farm in Quindío, Colombia, this distinctive coffee reflects a combination of technical expertise, experimentation and a passion for innovation. Trained as a food engineer, Juan David has developed a reputation for exploring new approaches to coffee processing, primarily working with the Castillo variety.

In 2021, after extensive experimentation, he developed a processing method that delivered remarkably consistent cup profiles, earning him second place in a competition in South Korea. The recognition marked a turning point for the Puerta family and led to the creation of his own company, Sens Coffee. 

This lot begins with carefully selected Castillo cherries, harvested at optimal ripeness and floated to remove less dense fruit. The cherries undergo an initial 48-hour fermentation in sealed tanks before being pulped and transferred to closed tanks for a further stage of processing.

A specially prepared mixture of orange, peach and lemongrass, simmered in syrup and combined with the coffee's own mosto, is then introduced. The coffee undergoes a 70-hour osmotic dehydration process, allowing the fruit mixture to interact with the beans and develop its distinctive aromatic character.

Following fermentation, the coffee is dried on concrete patios for approximately eight days, with regular turning every four hours to ensure even moisture reduction. Once the moisture content reaches 11%, the coffee is stored in protective GrainPro bags under cool conditions to stabilise before export.

Lightly roasted to showcase its expressive character across both filter and espresso, this is a vibrant and fruit-forward cup. Sweet notes of candied apricot and juicy peach are complemented by a smooth white chocolate finish, bringing together the character of Castillo with Juan David's inventive approach to processing.

• Region: Armenia, Quindío
• Country: Colombia
• Elevation: 1,350 masl
• Variety: Castillo
• Process: honey Co-fermented