Featured Coffee of CLT Coffee Festival 2025: Summer Peach

We call it Peach because after its anaerobic fermentation in cherry for 120 hours, it is pulped, and Sebastian adds wine yeast and dehydrated fruits, including peach, along with the glucose from more orange fruits. This coffee reminds us of a Peach Pie, with its creaminess, sweetness, and a lingering aftertaste on the palate.

Process:

The depulped cherries are subjected to a 72-hour anaerobic fermentation, with dehydrated fruit and fruit glucose added. Cherries are collected and sorted, and then they undergo anaerobic fermentation using wine yeast for 120 hours. Finally, the cherries are dried slowly and carefully in marquesinas at 40 degrees Celsius.

Origin: Colombia, Fincas El Placer

Elevation: 1744 MASL

Variety: Caturra

Process: Co-fermented

Notes:

Peach Yogurt