Fincas El Placer Black Honey Peach Co-ferment Caturra

About This Coffee

Ramirez explains that this coffee was produced using a co-fermentation process that involved wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavor profile. First, the cherries were collected and classified, then they underwent anaerobic fermentation using wine yeast for 120 hours. Next, the de-pulped cherries were subjected to a 72-hour anaerobic fermentation with CO2 injection and the addition of dehydrated fruit and fruit glucose. Throughout the process, pH levels were continuously monitored, and the coffee was dried slowly and carefully in marquesinas at 40 degrees Celsius.