Colombia | Mango Osmotic Dehydration
$20.00$15.00
This lot comes from the experimental and boundary‑pushing team at Finca La Sirena, nestled in Quindío, Colombia. Under the watchful eye of farmer/food‑scientist Juan David Puerta, Castillo cherries undergo a co‑ferment/ “osmotic dehydration” with ripe mango: after pulping, beans are submerged in a hyper‑tonic mango-glucose solution, pulling moisture out and infusing flavor precursors into the bean.