11th December

11th December

Colombia Jairo Arcila


Roastery: Goriffee Roastery
Altitude: 1 800 m. a. s. l.
Variety: Caturra                                                                                          Processing: Peach Maceration

Taste profile

Peach, cane sugar, white tea


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.


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)

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