Filter Roast: Colombia Santa Monica Peach
Varietals: castillo
Processing Method: Honey, wine yeast + peach
Altitude: 1450-1500 MASL
Tasting Notes: ripe peaches, maple syrup, orange, cocoa powder.
V60 recipe
Dose: 20g
Water: 300g
Temperature: 88-90c
Brew time: 2.30-3.00
Bloom: 50g
Pour: 50g, 70g, 60g, 60g, 60g (including blooming)
Batch brew: 65g/L
For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices.
Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, peaches and wine yeast are added to the fermentation tanks. The peaches transfer their distinct stone fruit like flavor to the coffees, while the wine yeast enhances the fermentation process, producing aromatic compounds that add complexity and depth.
By incorporating peaches into the honey process, we create a coffee that tastes like summer in a cup—naturally sweet, vibrant, and irresistibly fragrant.
As peaches break down during fermentation, they release esters and alcohols that interact with coffee mucilage, adding complexity.
Wine yeast, plays a unique role in the fermentation process, enhancing the coffee’s
complexity and introducing distinctive characteristics. Wine yeast is highly efficient at
converting sugars into alcohol and other compounds during fermentation. In coffee, this
process helps break down the mucilage more effectively, releasing organic acids and other compounds that contribute to the coffee’s flavour. The result is a more pronounced and layered flavour profile, often with fruity, floral, or wine-like notes.
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body. The pulped cherries are then transferred to concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mould. Drying continues until the cherries reach an ideal moisture content of 9.5% -11%.