Exotic Flavor Design – Sens Coffee

This exceptional specialty coffee from Quindío in Colombia was produced by Juan Puerta of Sens Coffee and won the “Café Exótico” award last year in the Quindío region – one of the most traditional and important coffee-growing regions in Colombia.

This coffee represents a further step in the development of modern fermentation methods. Unlike classic co-fermented coffees, where coffee is fermented with a single fruit, this is a deliberately developed flavor design.

During fermentation, various ingredients are combined to create a specifically designed flavor profile. In this case, rosemary, cardamom, blackberry, and glucose are used, resulting in a complex and multifaceted flavor profile.

PRODUCER: JUAN PUERTA – SENS COFFEE

Juan Puerta, founder of Sens Coffee, is one of the most innovative producers in the Quindío region. His focus is on developing new fermentation methods and experimental processing techniques to create specific new flavor profiles in coffee.

His approach combines scientific precision with sensory design. It's not just about fermentation, but about the conscious creation of an aroma profile that goes beyond classic co-fermentation.

With this approach, this coffee won the prize for the most exotic coffee in the Quindío region.

PROCESS: OSMOTIC DEHYDRATION

This coffee is produced using an experimental fermentation process with osmotic dehydration.

After selective hand-harvesting, only fully ripe coffee cherries are brought for processing and carefully sorted.

During fermentation, selected ingredients such as rosemary, cardamom, blackberries and glucose are used to influence the microbiological activity and to specifically develop new aroma components.

A key component of this process is osmotic dehydration. In this controlled osmotic process, water is extracted from the coffee cherry, while simultaneously allowing aroma components to be integrated into the fruit structure. This step alters the cherry's cell structure and enhances the intensity and complexity of the final cup.

After fermentation is complete, the coffee cherries are slowly and carefully dried on drying beds until the desired residual moisture is reached.

The result is an exceptionally complex coffee with clearly defined floral and fruity aromas.

Flavor profile

This coffee displays an elegant and complex aroma profile with notes of:

delicate orange blossoms
red berries
green tea

Preparation instructions

This coffee is particularly well suited for filter brewing, where its floral and fruity nuances come to the fore especially clearly.

Recommended methods:

V60

origami

Chemex

French Press

For filter coffee, we recommend a medium to slightly coarser grind to optimally highlight the balance between sweetness, fruitiness and aromatic clarity.

Technical data

Producer: Juan Puerta – Sens Coffee

Region: Quindío, Colombia

Processing: Flavor design fermentation with osmotic dehydration

Cup Score: 88 points