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Filter · Coffee blossom aromatics · Jasmine, fresh
Azahar - Coffee Flower
🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
€18,00 EUR
Unit price
€72,00 EUR/kg
Taxes included.
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Pickup available at Samstag Wochenende Markt Boxhagener Platz
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Azahar — Co-fermented Castillo with Coffee Flower, Sens Coffee, Finca La Sirena, Quindío
Coffee, fermented with its own flower. Azahar means bloom in Spanish, and here it refers to the bloom of the coffee plant itself. This Castillo from Finca La Sirena is co-fermented with coffee flowers: Juan and Geraldine Puerta (Sens Coffee) use osmotic dehydration to infuse the coffee flower extract into the bean. The result is an elegant, floral filter coffee with jasmine and honey sweetness. The flavor is not created by additives, but during the fermentation itself.
Region
Quindío, Colombia
Altitude
1,420 m
Producer
Juan & Geraldine Puerta — Sens Coffee, Finca La Sirena
Variety
Castillo
Processing
Honey + Osmotic Dehydration with Coffee Flower
Score
87.2
Preparation
Filter coffee. V60, Origami, Chemex, or French Press.
Grind
Medium
Ratio
1 : 16
Dose
15 g
Water
240 ml
Temperature
92 °C
Brew time
2:30 min
Grind slightly coarser than usual; this helps to bring out the best balance between floral aromas, sweetness, and clarity.
Processing
Osmotic Dehydration with Coffee Flower
During the honey process, part of the fruit pulp remains on the bean. Additionally, natural glucose sugar is combined with coffee flower extract and applied to the bean. The sugar binds the free water in the cherry and penetrates the bean through osmosis, carrying the aromatic compounds of the flower with it. The coffee plant provides both components in this coffee: the bean and the aroma. Only natural ingredients are used.
About this coffee
Azahar is one of several co-fermented coffees that Juan and Geraldine Puerta produce at Finca La Sirena in Quindío. Their project, Sens Coffee, specializes in osmotic dehydration with various natural ingredients: apricot (Apricot OD), spices (Spice Cosmic), and here, the bloom of the coffee plant itself.
While Apricot OD tends to be fruity and sweet, and Spice Cosmic leans towards spice and berries, Azahar focuses entirely on floral aromas: jasmine, coffee blossom, honey sweetness. A limited edition and the most floral coffee in the Garza range.
Frequently Asked Questions
What is osmotic dehydration?
Osmotic dehydration is a form of controlled fermentation. In the honey process, part of the fruit pulp remains on the bean. Additionally, natural glucose sugar is combined with plant extract (in the case of Azahar: the coffee blossom) and applied to the cherry. The sugar binds the water in the fruit and penetrates the bean through osmosis, carrying the aromatic compounds of the extract with it. The result is a coffee whose aromas are created during fermentation, not by subsequent mixing.
Is Azahar artificially flavored?
No. No flavors, no concentrates, and no synthetic ingredients are added. The floral notes are created during fermentation through the contact of the coffee bean with real coffee blossoms and natural sugar. The plant provides both components in this coffee: the bean and the aroma. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent addition of flavor.
How does Azahar differ from Apricot OD and Spice Cosmic?
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, fruity and sweet. Spice Cosmic leans towards spice and berries, warm and complex. Azahar focuses entirely on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness, the most elegant of the three. One Castillo, three processes, three aroma worlds.
Who is Sens Coffee?
Sens Coffee is the project of Juan and Geraldine Puerta at Finca La Sirena in Quindío, Colombia. They specialize in experimental fermentations and use osmotic dehydration to modify the flavor of their Castillo coffees with natural ingredients: fruits, flowers, spices. Garza Coffee works directly with them and carries three of their coffees in its assortment: Apricot OD, Spice Cosmic, and Azahar.
Which preparation method is best?
Filter coffee, preferably V60 or Origami. Medium grind, slightly coarser than usual: this helps to bring out the floral balance. Ratio 1:16, temperature 92 °C, brew time about 2:30 minutes. French Press also works, but gives more body at the expense of clarity. Espresso is not recommended; the coffee is roasted as a filter profile and does not perform optimally in espresso.