Juicy Coco-Peach

Another incredibly juicy and tasty coffee!

JUICY COCO PEACH is, as its name suggests, juicy, tart and full of peach and coconut flavor! If you liked the Juicy Sour Strawberry that was available a while ago and you like peaches and coconut, you will definitely love this coffee!

What the heck is Honey – Wine Yeast + Coco-Peach processing?

When the ripest Pink Bourbon cherries arrive at the La Padera processing center, they are first floated in water tanks to separate the low-density beans and foreign matter. The water used here is recycled, and when it is no longer suitable for use, it is filtered through several special tanks before being irrigated onto a vetiver substrate and released as oxygen. The La Padera processing center is committed to environmentally friendly practices and responsibility.

The whole cherries then undergo a dry 72-hour anaerobic fermentation process with the pulp. After this, ripe peaches, coconut and wine yeast are added to the fermentation vessels. The coconuts add a creamy and smooth nuance, while the peaches add a juicy and fruity flavor to the coffee. The wine yeast enhances the fermentation process, producing aromatic compounds that add complexity, depth and acidity. This combination creates a vibrant and multi-layered flavor profile, where you will find plenty of ripe peaches, the juiciness of tropical fruits, the softness of coconut and the wine-like acidity. Wow, what a flavor combination!

Wine yeast plays a unique role in the fermentation process. It enhances the complexity of coffee and brings out its characteristic nuances. Wine yeast is efficient at converting sugars into alcohol during fermentation. In coffee, this process helps break down the mucilage (the third layer in the coffee berry) more effectively, releasing organic acids and other compounds that contribute to the coffee's flavor. The result is a distinct and multi-layered flavor profile.
After fermentation, the cherries are pressed into a puree, removing the outer skin and leaving the mucilage intact. The sticky, honey-like layer gives the process its name – the process affects the sweetness and fullness of the coffee. The peeled cherries are transferred to a concrete terrace, or Elbas, where they are spread evenly in thin layers. The drying process continues for about 11 days, until the cherries reach a moisture content of 9.5–11%.

Information about the farmer:

Jairo Arcila is a third-generation coffee farmer from Quindío, Colombia. He is married to Luz Helena Salazar, and they have two children, Carlos and Felipe Arcila. Jairo’s first job was with Colombia’s second largest coffee exporter, where he worked as a mill manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987, where he planted his first batch of Caturra. He was fortunate to be able to earn money by producing coffee on his farm in addition to his full-time job.
With his savings, Jairo gradually managed to buy five new farms. After Esmeralda, came Villarazo, Mazatlán, Santa Mónica, Maracay, and then Buenos Aires. During harvest time, Jairo is able to provide several jobs for locals, which has a significant economic impact on their community.
Jairo has received great advice and guidance from his sons, who are now experts in specialty coffee production. With their help, Jairo has greatly improved the way he picks, sorts and processes his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties such as Pink Bourbon, Java, Papayo and Gesha on all his farms. His sons’ guidance has given Jairo the strength and tools he needs to produce fantastic coffees with great flavor profiles.
In addition to coffee, Jairo also grows other agricultural products on his farm, such as tangerines, oranges, plantains and bananas. Jairo enjoys starting his day with a really good breakfast! But most importantly – he enjoys spending time with his family.

Country of origin: Colombia
Region: Armenia, Quindio
State: Santa Monica
Farmer: Jairo Arcila
Variety: Pink Bourbon
Altitude: 1800 – 2000m
Fermentation: Anaerobic 72h Wine Yeast + Coconut & Peach
Processing: Honey + 11 days drying

The flavor fully develops 25 days after roasting.

* Limited edition