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This coffee was grown by Jairo Arcila at the farm Villarazo.
It was exposed to a dry anaerobic fermentation for 72 hours with the pulp on.; during this fermentation stage peaches and wine yeast were added.
The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved.
In the cup you'll get a full on peach aroma with a beautiful floral peach profile, expect fresh peach juices that linger whilst the body has lovely marzipan and almond notes.
For the first time this micro-lot is available in our new 125g limited edition tins, click here for more on these.
Notes: Fresh peaches and marzipan
Process: Experimental
Farm: Santa Monica - Quindio
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