This special peach infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa. We had bought this coffee some years ago and after our Q grader Monika met Juan on a visit to Colombia she decided to buy from him again.

Sitting at an impressive elevation of 1,720masl, La Luisa and is a large 70 hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the regon of Antioquia.

This lot utilised a double carbonic maceration fermentation in stainless steel tanks - one cherry fermentation and a second after pulping with fresh peach juice.Ripe coffee cherries are introduced to the tank and CO2 is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours.) The cherries are then removed and de-pulped but the leached liquor from the fermentation is preserved. The pulped coffee is then fermented a second time with a leached liquor from the first fermentation as well as fresh peach juice. This second fermentation takes 3 days. Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached.

Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Peach, Apricot Jam and Honey.