Cotton Candy, Filter - Colombia

Coffee production at La Sirena is concentrated between May and July, when favourable climatic conditions and the natural maturation cycle of the cherries create the ideal conditions for a high-quality harvest. Careful agricultural practices, including thoughtful planting, responsible soil management and consistent plant care provide the foundation for healthy trees and well-developed cherries.

The process begins with selective harvesting at peak ripeness. The cherries are then floated to remove lower-quality fruit before undergoing an initial 16-hour fermentation in bags. After pulping, as much mucilage as possible is retained. The coffee is then sealed in bags with banana pieces and banana-vanilla syrup for a further 24 hours of controlled anaerobic fermentation. During this stage, osmotic dehydration encourages the transfer of moisture and soluble compounds between the coffee and the surrounding mixture. This helps develop additional sweetness and complexity while allowing the banana and vanilla components to influence the fermentation environment.

Following fermentation, the coffee is washed and prepared for drying. A combination of mechanical and sun drying is used to bring the coffee to its final moisture level. The complete drying process takes approximately 5–7 days, resulting in a carefully controlled coffee that combines innovative fermentation with traditional sun-drying techniques.

• Region: Quindio
• Country: Colombia
• Elevation: 1,350 masl
• Variety: Castillo
• Process: Washed Co-fermented