Jairo Arcila, Honey Wine-Yeast Peach Infusion - Light roast

Experimental coffee, fermented together with fresh peaches, this is probably the most refreshing coffee of the summer, peach iced coffee!

Only the ripest cherries were harvested for this batch. The cherries are transported to our processing facility in La Pradera in grain bags or special tanks to preserve their freshness. When the cherries arrive at La Pradera, they float in water tanks to remove any low-density beans or foreign matter. The water used in this step is recycled for further batches and, when no longer suitable for use, is filtered through a series of special tanks before being irrigated into vetiver beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is released, maintaining our commitment to environmentally friendly practices. The cherries then undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this step, peaches and wine yeast are added to the fermentation tanks. The peaches impart their distinctive stone fruit-like flavor to the coffee, while the wine yeast enhances the fermentation process and produces aromatic compounds that add complexity and depth. By incorporating peaches into the honey process, we create a coffee that tastes like summer in a cup – naturally sweet, vibrant and irresistibly fragrant.

As peaches break down during fermentation, they release esters and alcohols that interact with the coffee’s mucilage, adding complexity. When fermented with wine yeast, orange blossom, honey, and floral notes become even more prominent, creating an interesting cup. Wine yeast plays a unique role in the fermentation process, enhancing the complexity of the coffee and introducing distinct characteristics. Wine yeast is very efficient at converting sugars into alcohol and other compounds during fermentation. In coffee, this process helps break down the mucilage more efficiently, releasing organic acids and other compounds that contribute to the coffee’s flavor. The result is a more pronounced and layered flavor profile, often with fruity, floral, or wine-like notes. After fermentation, the cherries are pressed to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the honey process its name and contributes to the sweetness and body of the coffee. The mashed cherries are then moved to our concrete terrace or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve even drying and to prevent over-fermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5%-11%, which is the perfect point for us.

The Castillo variety, developed by Colombia’s Federación Nacional de Cafeteros (FNC) through its research center, Cenicafé, was officially launched in 2005. This variety was specifically designed to address two major challenges facing coffee farmers: low productivity and susceptibility to coffee leaf rust (Hemileia vastatrix), a devastating fungal disease that has caused significant losses in coffee crops globally. Developed from a genetic cross between Timor Hybrid (known for its disease resistance) and Caturra (valued for its compact size and prominent cup profile), Castillo combines the best characteristics of both varieties. It offers robust resistance to coffee leaf rust and produces higher yields compared to traditional varieties such as Caturra. Castillo is also adaptable to a range of altitudes and typically thrives between 1,200 and 1,800 meters above sea level, making it a versatile choice for Colombian coffee growers. In terms of flavor, Castillo is well-known for its well-balanced profile, with hints of citrus, red fruits, and caramel, often accompanied by bright acidity and a smooth, medium-bodied body.

The introduction of Castillo has had a transformative impact on coffee farming in Colombia. Its higher yields and disease resistance have allowed farmers to achieve greater productivity stability, reducing their reliance on synthetic fertilizers and improving the sustainability of their operations. This has been particularly crucial for smallholder farmers, who are often the most vulnerable to economic and environmental shocks. Today, Castillo is widely grown throughout Colombia. Its success underscores the importance of continued investment in agricultural research and development to ensure the resilience and sustainability of the global coffee industry. High Resilience: Dwarf | Average Altitude: 1200–1800 m.a.s.l. | Resistant to leaf rust and CBD (coffee berry disease)

Coffee info:

• Colombia, Quindio
• Grows at 1450-1500m
• Arabica: Castillo
• Cup score 88
• Process: Castillo Honey Wine Yeast + Peach
• Flavors of ripe peaches, maple syrup, orange, cocoa powder, iced tea.

We ship coffee that has rested up to three weeks after roasting when available, and roast to order when needed. We ship coffee within one week of ordering. Free shipping on orders over 699 SEK in Sweden.