Jairo Arcila - peach pink bourbon

Peachy goodness just in time for spring! Drinking this is really reminiscent of biting into a juicy peach – with the perfect harmony of sweetness and acidity resulting in a mouth-watering cup. This is possibly the best co-ferment we've had yet!
 
Origin: Colombia, Quindio, Armenia
Farm: Santa Monica
Altitude: 1500 masl
Farmer: Jairo Arcila
Variety: pink bourbon
Process: co-fermented, honey
Notes: peach,  bergamot, brown sugar, lime, and earl grey
Brewing: This coffee works very well brewed as filter coffee. For a real peach fruit-bomb brew it using immersion brewers like the aeropress or pulsar brewer and for a brighter cup with more pronounced acidity, I'd recommend using a conical brewer like the orea v4 narrow or the good 'ol v60. You can also brew this as espresso if you're brave. It's particularly delicious with milk.
 
This castillo was grown by Jairo Arcila on the Santa Monica farm, Colombia. The cherries were exposed to a dry anaerobic fermentation phase of 72 hours. During this fermentation phase fresh peaches and wine yeast were added. The cherries were then pulped and placed together with ripe peaches to dry on raised beds until the ideal moisture content was reached.
 
The result is a wonderful peach bomb which recreates the experience of biting into a peach with the perfect balance of sweetness and acidity and turns it into liquid form! This co-fermented coffee is distinct and harmonious with the varietal coming through more distinctly as the coffee rests and after brewing as it cools in the cup. Alongside peach, we tasted bergamot, brown sugar, lime, and earl grey.
 
This peach pink bourbon works very well brewed as filter coffee. To boost acidity brew it in a conical brewer for a sweeter more blended cup use an immersion brewer like the aeropress. It's roasted light but because it's a honey process co-fermented coffee, be careful not to overextract it by grinding too fine or using too much heat.
 
6oz/170g bags