Location: Quindio, Colombia
Farmer: Jairo Arcila
Cultivar: Pink Bourbon
Process: Washed
Altitude: 1450 - 1500m
Taste Notes: Peaches, Coconut Cream, HibiscusBest Brewed: Perfect as a filter coffee - great for someone who loves experimenting with new flavours.
Roaster Notes: This is a very special experimental coffee that has been fermented with wine yeast and peach. It is an absolute fruit bomb! Think peaches and coconut cream, with a floral tea like hibiscus as a back note. Delicious for someone who likes fruity flavours, experimental flavours, and makes a banging cold brew too!
This coffee is limited in quantity so will not be available for subscription. It is available in the usual sizes including a smaller size for those who may be price conscious or want to just try a little!
Colombia - Peach Co-Ferment
For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing centre in grain pro bags or special tanks to preserve their freshness.
Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining Cofinet's commitment to environmentally friendly practices.
Then, the cherries undergo a dry anaerobic 48-hour fermentation with peaches. Wine yeast is also added to the fermentation to help control the environment and enhance the flavours.
Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during our washed process is then treated using our green filtration
system. This system filters the water through a series of specialised tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from the processing centre, ensuring an environmentally sustainable operation.Once coffees are washed, they are spread out in a drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over fermentation.
