Reserve: Peach Co-Ferment

TASTING NOTES
Peach rings candy, sweet cream, dark chocolate, bourbon caramel, toffee.

ORIGIN
Edwin Noreña · Quindío, Colombia · 1,600–1,800 masl · Carbonic Honey Co-Ferment

DETAILS
Edwin Noreña’s carbonic honey co-ferment with peach — one of the most sought-after experimental lots out of Colombia. Tastes exactly like the name on the bag, in the best possible way.

PROCESS
Ripe coffee cherries are placed in sealed fermentation tanks with fresh peaches, creating an anaerobic carbonic environment. The natural sugars and acids from the peaches interact with the coffee mucilage during an extended co-fermentation, infusing the beans with stone-fruit character. After fermentation, the cherries are depulped with mucilage still intact (honey process) and slow-dried on raised beds.