La Sirena Blueberry

La Sirena Blueberry is a washed Castillo with blueberry osmotic dehydration from Quindío, Colombia. It is grown on Juan David Puerta's Finca La Sirena at an altitude of 1420 meters. The coffee ferments for 12 hours in bags before being pulped and stored in containers for another 24 hours. It is then washed and stored in blueberry syrup for 48 hours. Finally, the coffee is dried. This process results in an exceptionally berry-like and juicy coffee that can be prepared in a variety of ways.