Filter · Honey · Apricot, White Chocolate
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Apricot OD is a filter coffee that tastes of ripe apricot without being artificial. Sweet, ripe, juicy: like fresh stone fruit on a warm day. The coffee comes from Juan and Geraldine Puerta (Sens Coffee), from Finca La Sirena in Quindío, Colombia.
Filter coffee. V60, Aeropress, or Origami.
Recipe for V60. Aeropress works well: finer grind, 1:14 ratio, 2 minutes immersion.
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The coffee beans are placed in a closed container with fresh apricots. Due to the difference in sugar content, the natural fruit sugar of the apricot migrates into the bean, a process called osmotic dehydration. The result is not an added flavor, but a taste that permeates the bean during fermentation.
This co fermented coffee (also written co-fermented coffee, with a hyphen) comes from Juan and Geraldine Puerta at Finca La Sirena in Quindío, Colombia. Sens Coffee is their project, focusing on experimental processing methods that highlight the character of the region and the varietal without over-emphasizing the coffee.
For the Apricot OD, the Castillo cherries are placed in a closed fermentation tank with fresh apricots after selective harvesting. The osmotic pressure difference between the fruit and the bean ensures that the natural fruit sugar slowly migrates into the bean. After fermentation, the beans are washed and carefully dried. The result is a clear apricot profile that feels like a natural component of the coffee. Freshly roasted in Berlin.
Co-fermented coffee (also written as co fermented coffee, without the hyphen) is coffee where the cherries are fermented together with another ingredient — a fruit, a flower, a yeast culture — under controlled conditions. The flavors of that ingredient migrate into the bean during fermentation. It is not flavored coffee: nothing is added afterward. Apricot OD is one of the most distinctive co fermented coffees in our catalog, made with whole fresh apricot via osmotic dehydration.
Osmotic dehydration is a form of controlled fermentation. The coffee cherries are placed in a closed tank with a fruit (in the case of Apricot OD: fresh apricots). Due to the difference in sugar content between the fruit and the bean, the natural fruit sugar slowly migrates into the bean, also absorbing the fruit's aromas. This is not an added flavor, but a natural exchange during fermentation. The process was popularized by Edwin Noreña in Colombia and further developed by Sens Coffee.
No. No flavors, no concentrates, and no synthetic ingredients are added. The apricot note develops during fermentation through the contact of the coffee bean with real, ripe apricots and the natural osmotic pressure equalization. The flavors migrate into the bean, not onto it. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent flavoring.
The Apricot OD shows a distinct note of ripe, candied apricot, fine floral hints, and a syrupy, sweet finish. As a filter coffee, the lighter aromas and natural sweetness come through particularly clearly. As an espresso, it is distinctly juicier and fruitier with a lot of body. A coffee that doesn't surprise with acidity, but with sweetness and clarity.
All three are co-fermented Castillo coffees from Juan and Geraldine Puerta at Finca La Sirena (Sens Coffee, Quindío). All three use osmotic dehydration, but with different ingredients and different profiles. Apricot OD is fermented with whole apricots, making it fruity and sweet. Azahar focuses on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness. Spice Cosmic tends towards spice and berries, warm and complex. One Castillo, three processes, three worlds of flavor.
Yes. While we primarily recommend it as a filter coffee (V60, Aeropress, Origami) because the delicate apricot and floral notes come out clearest there, as an espresso it becomes significantly juicier and fruitier, an intense, sweet shot with a distinct apricot character. Try both brewing methods and decide what you prefer.