Juan Puerta is the founder of Sens coffee, and conducts fermentation experiments on his farm in Quindio, Colombia. While co-ferments remain a subject of hot debate in the specialty coffee world, there's no denying that Juan's method, which he calls osmotic dehydration, produces some of the cleanest co-ferments available.
This coffee was co-fermented with roses and lychee using Juan's method of adding glucose to the co-ferment, which promotes osmosis of the fermented components into the coffee.
Juan refers to this coffee as Spumm, from the Spanish word "espuma" or "foam" in English. We couldn't agree more with his terminology - this coffee is sparkling like champagne and refreshing like lemonade, with a lovely floral punch.
