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!
 
Municipality       
Quindío
Altitude
1450-1500
Cultivar
Castillo
Location
Armenia, Quindio
Temperature
18-28 °C 
Annual rainfall
1800-2000 mm
Process
honey process with peach
 
This pink bourbon 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, I 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 going at it too hard and/or with too much heat.
 
6oz/170g bags