Pinkies Out – Guava Guanabana

Juan Puerta runs his modest coffee farm on a military base just outside of Armenia, Quindío. After traveling through a gate guarded by several military personnel armed with assault rifles, it becomes clear that La Sirena, the name of the farm, is unexpectedly apt. Nestled on a rolling green hillside among coffee plants and plantain trees sits a home, a gas flame coffee drier and a small coffee mill where Juan, his wife and several animals reside. 

Guava Guanabana is distinguished by Juan's pioneering Osmotic Dehydration process, in which harvested castillo cherries are fermented in sealed tanks alongside guava and guanabana and subsequently submerged in a hypertonic glucose solution. This process gently draws out moisture while infusing the bean with floral and fruit compounds, before being slowly dried over 10 days. The end result is a sparklingly complex cup, full of tropical fruit in the nose, and deep sweetness on the palette.