La Sirena Blueberry is a washed Castillo with blueberry osmotic dehydration from Quindío, Colombia. It is grown at Finca La Sirena by Juan David Puerta at 1420 m.a.s.l. The coffee ferments for 12 hours in bags before being depulped and stored for another 24 hours in containers. Afterwards, it is washed and stored for 48 hours in blueberry syrup. The coffee is then dried, resulting in a distinctly berry-like and juicy coffee that can be prepared in various ways.
