Limited-edition ground coffee Coffee of the Year 2024 Peach Fuzz, 200 g

Dedicated to the shade dubbed Peach Fuzz, now known as the 2024 Colour of the Year, this coffee has been processed in an absolutely unique manner called peach co-fermentation. Are you one of those people who tend to struggle to really feel the tasting notes indicated on the packaging of your coffee? Well, you can trust us on this one: this particular coffee is guaranteed to be an exception. Due to the special processing method, the cuppa, once brewed, reveals natural flavours of peach nectar, exotic mangoes and sweet caramel. Sipping on a beverage like this can really make you wonder whether it’s truly coffee you’re drinking!

This limited-edition coffee has reached us all the way from the Colombian region of Huila, where the “Monteblanco” coffee estate is located. The owner of the estate, Rodrigo Sanchez, has been experimenting with innovative processing methods for years now, looking to create truly unparalleled flavours. He’s had great success at it too: Rodrigo’s efforts have been recognised with a number of awards! 

Unique processing method: peach co-fermentation.

Processing coffee by adding fruit into the mix is a relatively novel invention, which has piqued the curiosity of thousands of coffee lovers worldwide already and has delighted hundreds of palates. How is it done, you wonder?

Rodrigo Sanchez has selected the arabica varietals of Bourbon and Caturra for this particular blend, all thanks to their versatility and bright, natural sweetness. It is this sweetness that creates the perfect conditions for various microorganisms, such as lactobacillus and saccharomyces cerevisiae, to do their job during the process of fermentation.

Before the processing begins, these microorganisms (obtained from the coffee plants growing right there on the estate) are mixed with peaches, other tropical fruits, and fruit nectar. This fruity solution is then left to ferment for 8 days until the right concentration of Brix degrees and the required pH value are both obtained.  

Carefully handpicked, the coffee is then mixed with the nectar solution and kept in a closed container for 150 hours. The Brix degrees and the pH value continue to be monitored throughout the process, ensuring that the right conditions are maintained for the sweetness and notes of tropical fruit to develop.

The beans are finally sun-dried until the ideal moisture content of 10–11% is achieved, and then they’re off to get roasted! 

*****

Country | Colombia

Region | Huila 

Farm | “Monteblanco” estate managed by Rodrigo Sanchez 

Altitude | 1730 m

Arabica varietals | Bourbon, Caturra 

Process | Washed, peach co-fermentation

Roast profile | Medium

Flavour palette | Peach, mango, caramel

Recommended brewing methods: all manual brewing tools (V60, Chemex, etc.), as well as brewing straight in a cup.

Ingredients: ground roasted coffee.

Storage conditions: keep sealed in a dark, dry and cool place.