La Sirena Osmotic Dehydration Co-Ferment

• LA SIRENA is a true rarity -- this coffee is infused with lychee and rosehips through a unique osmotic dehydration process.
• FLAVOR NOTES: Mango Nectar, Rose, Pear -- a flavor-packed cup with a silky body, bursting with tropical sweetness and florals.
• ROASTED FRESH in our environmentally friendly Loring roaster to reduce our carbon footprint.
• WHOLE BEAN COFFEE packaged in a limited edition steel can.

The Story

Juan Puerta, a food science engineer turned trailblazing coffee producer, has rapidly earned global acclaim for his groundbreaking innovations in coffee. By merging his expertise in food science with a passion for coffee production, Juan consistently delivers uniquely flavorful and inventive lots that challenge the boundaries of coffee craftsmanship.

This extraordinary 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 an osmotic pressure gradient that gently removes moisture from the fruit while preserving its structure.

In this iteration, lychee and rosehips are introduced into the solution as co-ferments for several days. The osmotic dehydration process amplifies the impact of the co-fermented fruits, as moisture is drawn out of the coffee and replaced by the enriched solution, achieving a unique balance through equilibrium.

The result is a coffee of stunning complexity, vibrant sweetness, and an elegant floral finish—a sensory journey that redefines the potential of specialty coffee.