"Lychee Punch" Honey Co-ferment with Lychee and Roses

🌴🌹🍋🥂🥝

TROPICAL VIBES

Tasting Notes: Lychee, Candied Roses, White Wine, Lemonade

Process: Honey Osmotic Dehydration with Lychee & Roses

Origin: Finca La Sirena, Quindo, Colombia

Elevation: 1380

Roast Level: Light

Recommended Method: Pour Over (V60)

ABOUT THE PROCESS

Juan David Puerta’s coffees never fail to impress. With a background in food science and engineering, he’s honed his signature mossto process—using a supersaturated solution to dehydrate cherries through osmotic pressure. This lot, co-fermented with lychee and roses shines with notes of lychee, candied roses, and lemonade. It’s a wild, delicate, and imaginative cup that showcases Juan’s precision and creativity.