Colombia is one of the largest coffee producers in the world and specialty coffee has given a new breath to the Colombian coffee industry. Breaking the tradition and pushing the boundaries of coffee flavour, Colombian coffee producers venture into a new coffee processing process called innoculation. It is a technique that uses yeast made from fruits, which is later used in fermentation.
Juan David from Sens Coffee, who also has years of experience as a food engineer has introduced a new way of implementing innoculation by using concentrated fruit juice made from lychee and rose. The pulped cherry will be fermented in a closed container for a few days with water, glucose, and fruit juice.
The concentration of the mixture will withdraw the water from the coffee seed creating a path for juice to enter the coffee. This new processing method gives a new flavour profile that is more exciting to coffee drinkers.
The young generation like Juan David Puerta from Sens Coffee, is looking at coffee from different perspectives. Coming from a background as a food engineer, he takes the coffee fermentation field to another level.
As a flavour engineer, Juan works together with local producers to increase their coffee value by implementing the innoculation process. Juan is working on a new inoculation method that uses concentrated juice for fermentation. This method has opened up a new opportunity for Colombia to increase its coffee value and also deliver a more friendly taste profile to the mass consumer.
Cupping Score 87.00pts
Fragrance lychee, rose, passionfruit, sugar syrup, pot pourri