GLITCH COLOMBIA Antioquia Finca La Sirena

Finca La Sirena has just launched a special batch of products, completed using an innovative process using food engineering technology.
Finca La Sirena is a family farm located in the Cundío region of Colombia, dedicated to sustainable farming and innovative craftsmanship. They are renowned in the specialty coffee market around the world and continue to deliver unique and delicious batches.

Within the batch, the cherries are first carefully picked by hand and sorted through floating selection. After pulping, the coffee beans undergo an osmotic dehydration process and are soaked in peaches and glucose for three days. During this process, the water inside the coffee beans is drained out, and the concentrated peach juice penetrates into the coffee beans. At this stage, fermentation does not occur because fermentation occurs in an environment where microorganisms cannot survive. It is then dried for 10 days or until the moisture content drops to around 10% to bring out its unique fruity aroma.

This batch uses the Castillo variety grown at an altitude of 1,350m. It undergoes two steps of honey processing and osmotic dehydration to produce a complex and luscious flavor. The mild sweetness of the peach complements the subtle nuances of the grapefruit and oolong tea to create a round, balanced flavor.