SENS | Cosmic Spice

At La Sirena, Juan Puerta harvest the coffee at its optimal ripeness and let it rest in barrels for 24 hours. Then he places it in water to separate the good beans from the defective ones and proceed with pulping. The coffee undergoes a honey-process fermentation, using a blend of rosemary, blackberries, and cardamom seeds for 48 hours. This step develops a highly spiced, exotic, and vibrant flavor profile. Finally, the coffee is sun-dried for 2 days and then transferred to a silo until it reaches the ideal moisture level, ensuring its quality and stability.