Summer's most refreshing coffee news: Experimental peach coffee from Colombia

Imagine a refreshing sip of peach iced tea on a hot summer day – but in the form of steaming fresh or iced specialty coffee. It almost sounds too good to be true, doesn't it? But at Hälla Kafferosteri we've just received a completely unique, experimental coffee that blurs the boundaries of what coffee can taste like. Welcome to a sensory summer experience in a cup!

This is not your average coffee that has been flavored after the fact. Instead, it is a craft at the absolute highest level, where fresh, ripe peaches and wine yeast have been fermented together with the coffee berries during a strictly controlled process at the La Pradera coffee farm in Quindío, Colombia. The result? A magical, naturally sweet and vibrant coffee with a fantastic complexity that clocked in at a Cup Score of 88 points .

👉 Order Jairo Arcila here:

https://hallakafferosteri.com/kaffe/ljusrost-kaffe/jairo-arcila-ljusrost

Fermentation with fresh peaches and wine yeast: How the magic is created

To create this unique batch, only the very ripest Castillo coffee cherries have been handpicked. The cherries are transported in special tanks and grainpro bags to the La Pradera processing plant to keep the fruit as fresh as possible. After a careful float sorting, where low-density beans are removed, the process begins: a 72-hour dry anaerobic (oxygen-free) fermentation where the coffee cherries are placed together with fresh peaches and wine yeast.

During this step, something amazing happens at the chemical level:

• The peaches   breaks down and releases esters and alcohols that interact with the coffee's mucilage, imparting its distinctive stone fruit character and giving the coffee a summery taste.

• Wine yeast plays a unique role by super-efficiently converting sugars into alcohol and organic acids. It helps break down the mucilage more effectively and releases aromatic compounds that add complexity, depth and a more pronounced, layered flavor profile.

Through this synergy, undertones of orange blossom, honey and floral notes become even more prominent in the finished cup.

Sustainable production at La Pradera We at Hälla Kafferosteri love coffee and care about the planet. At La Pradera, a fully circular and sustainable filtration system is used for the process water. It is reused for further batches and when it is used up, it is filtered through a series of special tanks before being irrigated in so-called vetiver beds. There it is finally released as pure oxygen. No contaminated water leaves the facility!

Castillo Honey – From honey process to drying beds

After the 72-hour fermentation, the coffee cherries are pressed to remove the outer skin. However, the mucilage – the sticky, honey-like layer – is left completely intact. This is what is called a   Honey process , and it is this sugar-rich layer that contributes to the coffee's noticeable sweetness and fullness.

The mashed cherries are then moved to concrete terraces (or Elbas   in Spanish), where they are spread evenly in thin layers. Here, the beans are carefully monitored and turned regularly to achieve even drying and to prevent over-fermentation or mold. Drying continues until the beans reach an ideal moisture content of 9.5%–11% , which is absolute perfection for us at the roastery.

The Castillo coffee bean: A groundbreaking success for Colombia

The bean behind this work of art is 100% Arabica of the variety   Castillo . The variety was officially launched in 2005 by Colombia's coffee research center, Cenicafé, to tackle two major challenges: low productivity and susceptibility to coffee leaf rust ( Hemileia vastatrix ), a fungal disease that has historically caused enormous losses globally.

Castillo is a genetic cross between the robust Timor hybrid (known for its disease resistance) and Caturra (valued for its compact size and fine cup profile). It thrives wonderfully at altitudes between 1,200 and 1,800 meters above sea level.

The introduction of Castillo has been a revolution, especially for smallholders, as it provides more stable productivity and reduces reliance on synthetic fertilisers. In terms of flavour, Castillo is known for its well-balanced profile with hints of citrus, red fruits and caramel, accompanied by bright acidity and a smooth, medium-bodied body – characteristics that have been taken to new heights in this batch.

Flavor profile and brewing tips: Summer in a cup!

When you brew this coffee, you are greeted by an irresistible aroma. The flavor profile is naturally sweet, vibrant and offers a delightful complexity.

• Flavor notes: Ripe peaches, maple syrup, orange, cocoa powder and iced tea.

• Brewing tips from the roastery:   This coffee is absolutely fantastic as a pure brewed coffee or as a hand brew (V60) to highlight the floral notes. But don't miss trying it as an Iced Coffee or Cold Brew ! It will be the absolute most refreshing coffee drink of the summer.

Quick facts about coffee

This is a unique and exclusive limited edition batch. Click home your bag of peach coffee from Hälla Kafferosteri today and experience the most exciting taste sensation of the summer!

👉 Order Jairo Arcila here:

https://hallakafferosteri.com/kaffe/ljusrost-kaffe/jairo-arcila-ljusrost

Have a nice day!

/ Kaj and Dan, Hälla Coffee Roastery