Seasonal Peche Blend

Jairo Arcila's Honey Processed Peach co-ferment Castillo

Finca Santa Monica, Colombia Jairo Arcila has spent over 40 years coaxing remarkable things from his farms in Quindio, Colombia. A third-generation grower with a network of six farms, he has built a reputation for exotic varietals and a deep mastery of co-fermentation. At Finca Santa Monica, fresh peaches go directly into the fermentation tanks with the coffee cherry, creating something intensely fruity and juicy that pops in every cup.

Orchard Thief takes that co-ferment as its foundation, blending it with an Anaerobic Washed Caturra from Aldea La Chota, Peru and a Natural Heirloom from Ethiopia. Together they round out the peach character into something more sessionable -- all the complexity of an exotic co-ferment, but approachable and easy to keep drinking.

The spirit is borrowed from Belgian fruit lambic beer -- refreshing, layered, easy-drinking -- but the craft is entirely Jairo's.

Tasting Notes: Peach, Vanilla Pastry, and Dried Berries

Brewing Tips: HERE