Colombia Peach Co-Ferment

Colombia Peach Co-Ferment

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Country: Colombia

Farmer: Jairo Arcila 

Farm: Santa Monica

Variety: Castillo 

Process: Honey

Fermentation: Wine Yeast / Peach

Region: Armenia, Quindio

Peach Process

Produced by Jairo Arcila of Finca Santa Monica entirely of the Castillo variety of Arabica, and processed by an experimental fruit maceration process in which the whole fruit is first fermented in an anaerobic (limited oxygen) environment with wine yeasts and macerated fruit. After fermentation, the coffee cherries are pulped and placed to dry on raised beds with macerated fruits until the ideal moisture content is achieved.

The coffee was exposed to a dry anaerobic fermentation of 72 hours with dehydrated Peach and wine yeast.

Later, the coffee was slowly dried on raised beds, below 35 degrees Celsius, until ideal moisture content was achieved.