Colombia Carbonic Honey Peach Co-Ferment

This is a high intervention carbonic honey process coffee, co-fermented with peaches by producer Edwin Noreña on his farm, Finca Campo Hermoso located in Quindío, Colombia.

The flavor profile is intensely peachy, sweet, floral, and candy-like. It has a gummy-candy sweetness with strong stone-fruit notes of peach, apricot, and nectarine, plus peach black tea, jasmine, grapefruit, and peach nectar.

When brewed, we liked a lower dose and a cone brewer to really bring out the sweetness. A V60 helped keep the cup softer, cleaner, and more delicate.

Flavor:
Peach, jasmine, peach black tea, grapefruit, peach nectar, peach rings, lemon, caramel, hibiscus, strawberry, lemon zest, and peach tea.

Source
Edwin Noreña | Finca Campo Hermoso
Circasia Municipality, Quindío Department, Colombia.

Brew:
V60 Recipe
Grind: 10.5
Dose: 18g
Brew Temp: 201°F
Preinfusion: 50g
Preinfusion Time: 40s
Pulse Pour Dose: 200g
H2O Dose: 300g
Ratio: 1:16

Brewer Notes:
For pour-over, we recommend a lower dose and a cone brewer to bring out the coffee’s sweetness and keep the cup soft and delicate. In testing, the best V60 recipe used an 18g dose, a slightly coarser grind, a 50g bloom for 40 seconds, a second pour to 200g, and a final pour to 300g. This brew highlighted strawberry, lemon zest, caramel, and peach tea.