Colombia La Sirena Honey Peach

Colombia La Sirena — Honey Peach Co-Ferment

Fast Facts

Origin: Quindío, Colombia (Finca La Sirena)
Producer: Juan David Puerta
Altitude: ~1,380–1,600 m
Varietal: Castillo
Process: Honey + peach co-fermentation (osmotic dehydration)
Tasting Notes: Bursa peach · Orange blossom · Vanilla / sugar-cane sweetness · Hint of lemongrass

The Story

At Finca La Sirena in Quindío, producer Juan David Puerta brings a food-science mindset to coffee. He layers a controlled peach co-fermentation onto a classic honey process: cherries are pre-dried, then pulped and fermented with fresh peach pieces in sealed tanks before slow sun-drying. The method—often described as osmotic dehydration—concentrates sugars and preserves clarity, giving a cup that’s intensely sweet, fruit-forward, and still clean.

Flavor Profile

Think peach compote and lychee up front, lifted by orange-blossom florals. The mid-palate turns silky with vanilla / sugar-cane sweetness, finishing lively with a whisper of lemongrass. Dessert-like, vibrant, and remarkably tidy for a fruit co-ferment.

Brewing Recommendations

• Filter (V60 / Kalita): 1:16 ratio · 93–94 °C · medium grind. Bloom 40 s; total 2′30″–3′.
• Espresso: 18 g in → 40–42 g out in ~28–30 s at 9 bar, 92 °C. Stir and sip as it cools—the peach pops.
• Iced flash brew: 45 g coffee to 500 g total (ice+water). Tastes like peach iced tea with vanilla.

Why We Chose It

Fruit co-ferments can get wild; La Sirena Honey Peach is the rare example that’s precise and elegant, thanks to Juan’s controlled, science-driven approach. It’s a crowd-pleaser for adventurous filter drinkers and sweet-tooth espresso fans alike.