Region: Quindio
Producer: Juan David Puerta
Process: Osmotic Dehydration - Peach
Variety: Castillo
Elevation: 1420 MASL

Finca Alegrias is located near a rocky area known as Peñas Blancas. This environment encourages the growth of microlots.
Osmotic dehydration is a process where the moisture of the coffee is removed by soaking it in a highly concentrated aqueous solution of sugar and salt. This results in a lower water activity coffee that shows some surprising organoleptic characteristics. For this particular microlot, Juan David made his signature mosto with
peaches.

This coffee reminds us of Peach Cobbler and Vanilla Ice Cream

OSMOTIC DEHYDRATION Peach