Colombia Peach Co-Ferment

INTRODUCING COLOMBIA PEACH CO-FERMENT — THE RETURN OF A FAN FAVORITE From the renowned coffee lands of Quindío, Colombia, comes a coffee that captured the hearts of our community the moment it first landed. Colombia Peach Co-Ferment is back — and it returns as one of the most intentional, process-driven lots we carry. Each cup bursts with lush peach jam sweetness, followed by the warmth of rich brown sugar that coats the palate with depth and body. A bright twist of lime acidity cuts through with energy and clarity, while a delicate floral note closes the cup with elegance and grace. The result is a coffee that feels both joyful and refined — sweet and tangy, expressive yet balanced, like peach pie with a squeeze of citrus. Ripe Pink Bourbon cherries are carefully anaerobically fermented before being co-fermented with real peaches over several days of controlled processing and drying. During this time, the natural sugars and acids transform, unlocking layers of complexity that are anything but ordinary. Jairo's hands-on approach to every stage of production — from cherry selection to fermentation timing — is what sets this lot apart and makes its return something worth celebrating. Our coffees contain no added flavors. Every note you taste is the result of expert cultivation, meticulous processing, and our precision roasting approach. COFFEE DETAILS AND BREW GUIDES Origin: Colombia Region: Quindio Producer: Jairo Arcila Processing: Honey Anaerobic Co-Fermentation Variety: Pink Bourbon Elevation: 1450 - 1500 meters POUR OVER BREW GUIDE Brew Device: Origami M / Cone FIlter Coffee: 21g of medium coffee (3.3 on Fellow Ode V2 / 425 microns) Water: 300g at 205°F Steps: Rinse the filter with hot water and discard the rinse water. Add 21g of coffee to the brewer. 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed. 0:30 – Center pour 80g of water to reach 140g. 1:00 – Center pour 80g to reach 220g. 1:30 – Spiral pour 80g to reach 300g. Goal Finish Time: 2:05–2:20 FELLOW AIDEN GUIDE Click Here For Fellow Aiden Brew Profile AUTOMATIC DRIP MACHINE GUIDE Recommended Ratios: 6 cups water | 65g ground coffee 10 cups water | 105g ground coffee Pro Tips: ✔ Use white flat-bottom filters whenever possible. ✔ Pre-rinse filters for the best taste. ✔ Coffee tasting sour? Grind finer to increase brew time. ✔ Coffee tasting bitter? Grind coarser to decrease brew time. FRENCH PRESS GUIDE Coffee: 34g of medium grind coffee Water: 500g at 205°F Steps: Steep for 4 minutes. Stir coffee and scoop off excess foam. Plunge ¾ of the way to the bottom. Pour coffee and enjoy. AEROPRESS GUIDE Coffee: 11g of medium-fine grind coffee Water: 200g at 205°F Steps: Steep for 2 minutes with piston inserted. Swirl coffee. Steep for 30 seconds with piston still inserted. Slowly plunge all coffee out.