Juan David Puerta
honey osmotic dehydration
yellow melon • tamarind • orangina
The farm Las Alegrías is characterized by having different microclimates, since it is located near a rocky area known locally as Peñas Blancas.
In order to improve the quality of his coffee and after many experiments on his micro lots, Juan David Puerta created a particular processing method, called honey osmotic dehydration, that produces very consistent cup profiles and amazing results.
The process is primarily honey based, plus osmotic dehydration. This is the process of water removal aimed at improving quality over conventional drying process. Mild heat treatment after osmotic dehydration favours flavour retention, with the result of developing a product with superior organoleptic characteristics.