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A peach co-ferment that’s guaranteed to knock your socks off. Bursting with vibrant tropical character, this coffee is packed with sweet peach, floral hibiscus and crisp prosecco, creating a cup that’s bright, complex and incredibly memorable.
Choosing a co-ferment for our range wasn’t easy, but after learning more about Jairo Arcila, we knew this coffee was something special. A third-generation coffee producer from Colombia, Jairo has been farming since 1987 and has become renowned for his innovative and experimental approach to coffee processing.
Scoring an impressive 88 points on the SCA scale, this is a coffee for those who enjoy pushing beyond the ordinary. Expect bold fruit flavours, exceptional sweetness and a truly unique drinking experience. To get the very best from this coffee, we recommend brewing it as a pour-over to highlight its vibrant fruit character, or enjoying it as an iced Americano for a refreshingly peachy pick-me-up.
For this particular coffee, the cherries are transported to the La Pradera processing centre, where they are floated in water tanks to remove any defects and ensure that only the ripest cherries are selected.
The cherries then undergo a 48-hour dry fermentation, during which fresh peaches and wine yeast are added to the tank. As fermentation takes place, compounds released from the peaches interact with the sugars and mucilage surrounding the coffee beans, helping to create the vibrant fruit character and distinctive peach notes found in the cup.
Following fermentation, the coffee is washed to remove the remaining mucilage before being carefully dried on raised beds. The drying process continues until the beans reach an ideal moisture content of between 9.5% and 11%, ensuring stability, consistency and quality before export and roasting.
