Sens Coffee

Moments in La Sirena

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𝒲𝑜𝓇𝓁𝒹 𝑜𝒻 𝒻𝓁𝒶𝓋𝑜𝓇𝓈

We are proud to have on our team a girl who is only 6 years old, winner of the tasting contest. you are adorable little Luna 🥇🏆

We are proud to have on our team a girl who is only 6 years old, winner of the tasting contest. you are adorable little moon!

The flowering stage 🐝

Coffee flowering is a crucial stage in the life cycle of the coffee plant. It occurs when the plant produces flowers, which are small and white, and is an important indicator that the plant is ready to develop fruits.

Coffee flowering generally occurs in response to environmental factors such as temperature and the amount of sunlight. This stage can be quite delicate, as weather conditions, pollination, and other factors can influence the quantity and quality of the coffee beans that will be produced. Pollination of coffee flowers is often carried out by bees and other insects.

After flowering, the flowers turn into small green fruits that, over time, ripen and transform into coffee beans. The timing of flowering and the quality of the flowers can significantly affect the harvest and the final flavor of the coffee. Therefore, flowering is a critical moment in the coffee plant's life cycle and is carefully monitored by coffee producers.

Our Honey!🐝

This Castillo variety coffee is processed in tanks in an anaerobic environment, for more than 70 hours.
The coffee microorganisms degrade the sugar chains, reacting and forming organic acids and some complex aromatic compounds that give this lot notes of orange, cane and other flavors that we invite you to discover! request your samples to DM

Stop into west bottoms location to try our new Peach Osmotic special release roasted in collaboration with

Juan David Puerta from is the genius behind this innovation in processing.

Being a flavor engineer by trade Juan David has focused on creating new and complex flavors in coffee through a method called Osmotic Dehydration. This mind boggling procedure involves making a reduction of syrup from fruit pulp that is then mixed with glucose before being fermented in enclosed tanks alongside the coffee seeds. Through the OD process the liquid creates a hermetic environment that directly flavors the coffee while also simultaneously beginning to remove its moisture. From there it is fully dried on a patio alongside the remaining pulp before being milled, sorted and vacuum sealed for export.

Sunset in LA SIRENA 🌅

This is the first Osmotic Dehydration Process coffee we have ever sold and you won't want to miss it.

From producers out of Columbia, these coffees are fermented in tanks and food engineer mixes in the mosto (coffee cherry juice) with his own magic blend of glucose that creates an insane peach flavor.

Through our homies , Sens Coffee made their first export to the USA, and we are so pumped for you to try it.

Take a bag home or order a pour over at any of our three locations.

Available starting today at each location, while supplies last.

Coffee Producer:
Imported by:
Designed by:
Roasted by:

CASTILLO HN250 FUNJI🍄

CASTILLO HN250 FUNJI🍄

OSMOTIC DEHYDRATION

Osmotic dehydration in coffee is a process that allows us to remove water from the almond but at the same time insert flavor precursors inside the grain.

The pulped coffee is placed in plastic containers, a concentrated glucose juice, water and fruit or fruit syrup is added there, the concentration is adjusted so that osmotic dehydration can be carried out, after three days the coffee is removed from the containers and dried in the sun straight . the smell is incredible!

This process occurs due to a pressure gradient caused by the different concentrations of coffee and concentrated juice, giving rise to two reactions: the first is the release of water from the coffee and the second is the entry of some precursors into the to the inside of the grain. When we apply this process in coffee we focus on the reaction of entry of flavors.

The result of this process are coffees with differentiated notes.

We invite you to experience the sensation of a different coffee

Request your samples to DM!

Our Spumm Osmotic Dehydration

We prepare a concentrated juice of simple sugars, roses, pears and some lychees and we take it to immersion. Our result of the process is a coffee with intense notes of medium body, Brilliant citrus acidity and prolonged residual very floral.

Request samples of green coffee to DM

Our processes peach osmotic dehydration🍑

NATURALES🍇

Producimos cafe de alta calidad en proceso natural.

Por medio de fermentación es extendida lógramos cafés con notas alcohólicas y frutales intensas .

Las oxidaciones de este proceso son parcialmente anaerobicas con tiempos que oscilan desde las 72 horas hasta las 120 horas con descensos de pH límite de 3,9 .

El secado se lleva a cabo durante 15 días aproximadamente con intervalos de exposición .
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Presentamos nuestro diseño 2023!

Spumm!

Nuestro spumm es un café de variedad castillo con proceso lavado y tratamiento de deshidratación osmotica con almíbar de lychee,rosas y pera.

En este café encontrarás un cuerpo sedoso, acidez cítrica brillante y un residual prolongado a lychee.

Don Fernando Medina hace parte del equipo de trabajo de Sens Coffee.

Con su experiencia nos aporta formas de llevar a cabo operaciones en la producción de nuestros lotes , cada mañana Don Fernando empieza el día revisando los lotes de café que tenemos en proceso de fermentación como en secado y de esta manera aseguramos la calidad de cada microlote producido.

Para nosotros es un placer contar con un colaborador de equipo como el !

Floración del café

A partir de este punto empieza un proceso de formación del fruto de café , este fenómeno de floración permite a los caficultores tener idea de cuán productiva será su cosecha.

Aseguramos la calidad de nuestros lotes

Osmotic dehydration series!

Nos atrevimos a hacer una serie de cafés especiales en donde nos salimos de los estándares y logramos una complejidad de sabores en cada microlote.

Cada uno de estos cafés fueron tratados con Deshidratación osmotica a prueba y error hasta lograr un perfil balanceado con las notas limpias y llegando a una complejidad en taza que te llevará a otro nivel !

Puedes probar estos exóticos cafés colombianos en ,allí estaremos con una catacion por día.

Nuestra materia prima en proceso !en este punto inicia todo el tratamiento de calidad para llevar a ustedes nuestros increíbles microlotes.

Our raw material, at this point begins the entire quality process to bring you our incredible micro-lots.
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PEACH OSMOTIC DEHYDRATION🍑

Este increíble lote de variedad castillo es tratado con nuestro proceso de deshidratación osmótica .

Durante más de tres días hubo transferencia de masa entre el jugo concentrado de azúcares simples y el café lavado, se incorporaron melocotones maduros y se ajustaron los grados Brix para asegurar este intercambio.

Pregunta por este microlote y disfruta de un perfil complejo con notas intensas a yogurt de melocotón.

REGIONAL 🇨🇴

Con notas a naranja , cocoa y nueces presentamos este café de doble fermentacion.

Variedad : Blend castillo/Cenicafe
Proceso: Doble fermentacion 36-18
Origen: Calarca-Quindio

Realiza tus pedidos al DM o a nuestro WhatsApp 3137885718

BLACKBERRY 🍇

Con notas intensas a moras , cítricos y cocoa describimos este exótico café.

Variedad: Castillo
Proceso: Lavado
Tratamiento: Deshidratación osmótica con moras
Origen:Calarca Quindio

Realiza tus pedidos al DM o en nuestra línea de WhatsApp 3137885718

PEACH🍑

Con notas intensas a almíbar de melocotón , frutos secos y cocoa describimos este exótico café.

Variedad: Castillo
Proceso: Lavado
Tratamiento: Deshidratación osmótica con melocoton
Origen:Calarca Quindio

Realiza tus pedidos al DM o en nuestra línea de WhatsApp 3137885718

TANGERINE 🍊

Con notas intensas a mandarinas maduras , frutos secos y cocoa describimos este exótico café.

Variedad: Castillo
Proceso: Lavado
Tratamiento: Deshidratación osmótica con mandarina
Origen:Calarca Quindio

Realiza tus pedidos al DM o en nuestra línea de WhatsApp 3137885718