About the Process

The farm Las Alegrias is characterized by having varied microclimates due to its locations near a rocky area known locally as Peñas Blancas. Juan David Puerta is a food engineer who processes his microlots in different, innovative ways. With his background, he gives technical guidance to workers in order to improve the quality of these innovative coffees produced there. Due to his drive to push the limits of processing, he created his own coffee company “Sens Coffee” and started searching for partners. Col-Spirit was amazed by this coffee, and through them we source this coffee from Juan David.

For this particular coffee, the cherries are selected for ripeness. These are then placed in sealed tanks. After the first 12 hours the cherries start to “sweat” and this generates a liquid called “Mosto”, which is extracted from the bottom of the sealed tanks. The “Mosto” is mixed together with a magic blend of glucose syrup and apricot juice by Juan David. Once this mixture is ready, this is added into the tanks and the tanks are sealed again for 28 hours. Due to the addition of glucose syrup, the cherries in the tanks undergo an osmotic dehydration that according to Juan David further increases the deep flavours of the apricot juice and helps keep this aroma throughout the rest of the processing phase.

The final step is to stop the fermentation. This is done by placing the coffee in a mechanical silo to dry the coffee towards 25% humanity. Then the coffee is depulped and processed further as a traditional honey.