Limited Release
Peach Co-Ferment – Edwin Noreña
$34.00
10 oz · Colombia Peach Co-Ferment · Specialty Light Roast
Tasting Notes
Peach · Jasmine · Peach Tea
Roast Details
An experimental carbonic honey co-fermented coffee from renowned Colombian producer Edwin Noreña in Quindío. Bright notes of peach nectar, jasmine, and peach tea with a juicy sweetness. Roasted lightly to preserve clarity and aromatic complexity.
Small-batch roasted weekly in the Sierra Nevada
Reserve this coffee for a future roast. It will not ship immediately.
Brew Recommendations
Pour-over (V60/Kalita)
Ratio:1:16 (20 g coffee : 320 g water)
Grind:Medium-fine
Temp:200 °F (93 °C)
Time:3:00–3:30
Best for:Bright fruit and floral aromatics
Aeropress
Ratio:1:15 (18 g coffee : 270 g water)
Grind:Medium
Temp:200 °F (93 °C)
Time:2:00
Best for:Juicy body and clarity
Espresso
Ratio:1:2 (18 g dose : 36 g yield)
Grind:Fine
Temp:200 °F (93 °C)
Time:25–30 s
Best for:Fruit-forward espresso
Chemex
Ratio:1:16 (30 g : 480 g)
Grind:Medium
Temp:205 °F (96 °C)
Time:4:00
Best for:Clean and sweet cup
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