Colombia La Sirena - Honey, Osmotic Dehydration with Mango - Juan Puerta - Wholesale

We Taste - Mango, Champagne, coating Juan Puerta's matriculation through the world of collegiate food science gave him access to a professor, who as fate would have it, owned a coffee farm. The professor's son, esteemed producer José Giraldo, was testing how certain principles of food science might be applied to coffee processing. After uni, Juan felt the same itch and went to work with José, leading Café 1959's QC program. Eventually seeking to design a processing protocol of his own, Juan began leasing and taking care of a couple coffee farms. Juan's Honey Mango microlot was grown at Finca La Sirena, located near the city of Armenia in Quindío. In this medium elevation region, hybrid varieties like Castillo are the norm, and in many cases, their so-so cup quality does not earn producers worthwhile prices. To elevate the cup, Juan began experimenting with a process called osmotic dehydration, which involves submerging depulped coffee in a sugar and fruit solution. In this case, Juan c