Colombia Juan Puerta Araza

A Castillo variety coffee from La Sirena farm in Armenia, Quindío, Colombia, grown at 1,386 MASL. Processed and dried by Juan Puerta and Fernando Montoya of Sens Coffee using an "Araza Osmotic Dehydration" co-fermentation method: ripe cherries undergo three days of dry fermentation in closed tanks, are then pulped and immersed for two days in a concentrated glucose juice and ripe Araza fruit mixture, and finally sun-dried for approximately 15 days. Flavor notes include Passion Fruit, Gummy Worms, Pineapple, and Honey.