Cream rose

Finca La Sirena, founded by food engineer Juan Puerta, was born from a desire to craft balanced and expressive fermented coffees. With a background in tasting and quality control, he wanted to move beyond overpowering fermentation notes toward clarity and harmony in flavor. Through his signature method, osmotic dehydration, coffee and fruit ferment together before drying in the sun, where their sweetness and complexity find their natural form. Note: rose, bubble gum, strawberry ice cream variety: pink bourbon origin: armenia, quindo, colombia la sirena process: osmotic dehydration