Sens Coffee Experimental Set
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Sens Coffee Experimental Set: Three Co-Fermentations by Juan Puerta – Apricot OD, Azahar OD & Spice Cosmic
Three coffees, one producer. Juan and Geraldine Puerta develop experimental coffees using osmotic dehydration at Finca La Sirena in Quindío, under the name Sens Coffee. Apricot OD is fermented with ripe apricots, Azahar OD with their own coffee blossoms, and Spice Cosmic combines several aromatic inputs in a variant called Flavor Design. Three profiles from the same hand.
What's Inside?
Apricot OD – Castillo, osmotic dehydration with ripe apricots. The fruit sugar migrates into the bean during fermentation – the result: sweet, ripe, like stone fruit on a warm day.
Azahar OD – Castillo, osmotic dehydration with its own coffee blossoms. Floral and precise: jasmine, orange blossom, and delicate sweetness without heaviness.
Spice Cosmic – Castillo, osmotic dehydration with Flavor Design: rosemary, cardamom, blackberry, and glucose are specifically combined during fermentation. Complex, spicy, and multi-layered – awarded as Café Exótico of the Quindío region 2025.
Who is this set for?
For everyone who already knows Apricot OD and wants to discover Juan Puerta's entire repertoire. Three times the same method (osmotic dehydration) with fundamentally different inputs – a direct comparison of what happens in the cup when the same process is fed with fruit, flower, or a combination of multiple aromatic inputs. Best prepared as V60, Aeropress, or Origami.