11th December

Origin

This experimental nanolot was fermented for 72 hours with peaches and wine yeast and the result is really wonderful. Farmer Jairo Arcila only produced a limited quantity, but it’s a coffee we would recommend everyone to try. This coffee is particularly interesting for its profile, which is reminiscent of a smooth peach iced tea with a subtle hint of lime.

Recipe:

Preparation method: Hario Dripper V60
Water temperature: 96 °C
Amount of coffee: 20 g
Brew time: 2:45 – 3:00

0:00 – 40 g bloom (quick stir)
0:30 – top up to 200 ml (very gently twist with the V60)
2:15 – top up to 300 ml (again gently twist with the V60)