The unique flavour profile of this coffee comes from the addition of fresh peach juice whilst the coffee cherry is fermented. It results in a coffee bursting with peach and and an intense, sweet fruitiness.
Roasted for filter and espresso, as such this coffee would taste best brewed for filter, Aeropress, espresso or cafetiere.
Tasting notes of peaches and juicy, fruit-flavoured sweets
Region: Ciudad Bolivar, Antioquia
Producer: Finca La Luisa
Varietal: Caturra
Process: Double anaerobic with fresh peach juice
Altitude: 1750m
La Luisa Peach Co-fermentation, Colombia
Finca La Luisa is a 70 hectare estate owned by producer Juan Pablo Velez, a fourth-generation coffee farmer. His aim was to start Finca La Luisa from scratch, with specialty coffee as the focus.
"The old problems always exist, they are nothing new. The weather is still a headache. Before it was too. Let's say it's worse now but we have to deal with it. The fluctuation of prices remains the same, productivity, pests... What is new for me, and for many specialty coffee producers, is the tireless search for excellence & consistency" - Juan Pablo Velez, on his experience of the industry
This lot utilises a combination of anaerobic fermentation and the honey method. First, hand-picked cherries undergo a 72-hour anaerobic fermentation in plastic tanks with added peach juice. Carbon Dioxide is added to displace the oxygen, creating an anoxic environment. Through this process, they can more easily control the types of microbes present during the fermentation, thus allowing more precise flavour development. The resulting flavours are testament to the immense skill of Juan Pablo and his team.
