Colombia Juan Puerte Rose Lychee Osmotic Dehydration Castillo

Cherries are selectively picked and brought to the processing center in burlap bags. After 12 hours, the cherries are sorted and floated to separate out damaged, under- or overripe cherries, and otherwise defective cherries and seeds.

From there, the cherries are taken to a depulper, from which the freshly depulped seeds, retaining their mucilage, fall into a barrel lined with plastic. Juan then adds lychee syrup and fresh rose petals and creates a solution of water and glucose that he mixes in with the coffee before sealing the bag and barrel shut. After 48 hours, the bag is unsealed and the coffee spread onto patios to dry under the sun. After an average of 3 days, the coffee is taken to a mechanical dryer fueled by dried parchment to complete drying to 10% moisture after 2 more days.