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Max One of the best coffees from Garza Coffee, fruity, well-balanced and with that distinctive peach-note character. Truly one of the best coffees I’ve tasted so far.
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Anonym Schmeckt lecker
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Filter · Honey · Apricot, White Chocolate
Castillo - Apricot OD
🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
€10,00 EUR
Unit price
€100,00 EUR/kg
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Apricot OD – Co-fermented Castillo from Finca La Sirena | Juan Puerta, Quindío
Apricot OD is a filter coffee that tastes like ripe apricot without being artificial. Sweet, ripe, juicy – like fresh stone fruit on a warm day. The coffee comes from Juan Puerta, founder of Sens Coffee, from Finca La Sirena in Quindío, Colombia.
Region
Quindío – Colombia
Altitude
1,550 m
Producer
Juan Puerta – Finca La Sirena, Sens Coffee
Varietal
Castillo
Process
Osmotic Dehydration with Apricot (Co-Fermentation)
Score
87
Brewing
Filter coffee. V60, Aeropress or Origami.
Grind Size
Medium-fine
Ratio
1 : 16
Dose
15 g
Water
240 ml
Temperature
93 °C
Brew Time
2:30 min
Recipe for V60. Aeropress works well: grind finer, 1:14 ratio, 2 minutes immersion.
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Processing
Osmotic Dehydration with Apricot
The coffee beans are placed in a sealed container with fresh apricots. Due to the difference in sugar content, the natural fruit sugar from the apricot migrates into the bean – a process called osmotic dehydration. The result is not an added flavor, but a taste that is infused into the bean during fermentation.
About this coffee
This co-fermented specialty coffee comes from Juan Puerta and Finca La Sirena in Quindío, Colombia. Juan and his partner Geraldine Puerta founded Sens Coffee with a focus on experimental processing methods that highlight the character of the region and the varietal without over-emphasizing the coffee.
For Apricot OD, the selectively harvested Castillo cherries are placed in a sealed fermentation tank together with fresh apricots. The osmotic pressure difference between the fruit and the bean causes the natural fruit sugar to slowly migrate into the bean. After fermentation, the beans are washed and dried under controlled conditions – the result is a clear apricot profile that feels like a natural component of the coffee.