Colombia Queen Geisha Peach Co-Fermentation

Flavor Description

This bean is a perfect marriage of science and nature. The first impression is a strikingly vivid peach sweetness, followed by the graceful emergence of jasmine and bergamot characteristic of the Geisha variety. The mouthfeel is juicy and balanced, with a persistent peach-candy aftertaste.

Special Peach Flavor Production Process

The distinctly concrete flavor of this coffee comes from a highly rigorous and innovative post-processing technique: Hand-sorting at harvest: Only the reddest, fully ripe Geisha coffee cherries are hand-picked to ensure sufficient sugar content. Fermentation base preparation: Before formal processing, coffee cherries and fresh mango are placed in an anaerobic environment for over 36–48 hours of low-temperature fermentation. Natural microorganisms cultivate a specific fermentation base until a rich peach flavor is produced. Double fermentation: The harvested Geisha cherries are immersed in the pre-cultured "peach flavor base" for 60–72 hours of deep fermentation, allowing the beans to fully absorb flavor molecules. Precise drying: Finally moved to raised beds for approximately 7 days of sun-drying until moisture reaches the ideal 9–11%, locking in perfect flavor.

Brewing Notes

• Water temperature: Recommended around 90°C to avoid high temperatures destroying the delicate peach aroma molecules.
• Extraction ratio: Recommended 1:16 for a clean extraction that reveals the layered complexity.
• Experience tip: Grind and smell the intense dry peach aroma before brewing.