COLOMBIA LA SIRENA LYCHEE & ROSE

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.