Peach and Blackberry Infused Colombian Coffee

What are Infused Coffees? 

 Juan David Puerta is a flavor scientist and founder of Sens Coffee in Colombia. He came up with the idea of Osmotic Dehydration. Green, unroasted coffee is soaked in a solution of glucose and flavor components like peach, blackberry, lychee, apple, pear, whatever he wants, for a period of anywhere from 24 to 72 hours or longer. The coffee is infused with the flavor notes by reverse osmosis. The result is a flavored coffee that isn't overpowered by sticky, sweet, artificial flavors and the actual coffee is still noticeable. 

What Infused Coffees Are Available? 

We were able to source a limited amount of 2 different coffees from Sens Coffee. We have a blackberry infused and a peach infused coffee. Both are amazing and something you will want to try. You can get one or a combo set of both at a discount. 

Do you have a Mug Life Video that tells me more?

Well wouldncha know....

How do I brew these infused coffees? 

We'd recommend your normal brewing method. However, if you're up to experiment, we've tried an iced pour-over method with a V60 that is just amazing. Here's what we did: 

• 18g Blackberry Infused Colombian Coffee ground fine
• 160g of ice
• 140g hot water
• Place the ice in your brewing receptacle. Prepare the V60 like you normally would.
• Bloom with 36ml of water for 45 seconds.
• Follow it up with several pours of about 40ml each. When pouring, wait until the water is almost completely through the bed of coffee until pouring the next 40ml
• Enjoy!