Overview

The **Peachi Co-Fermented Microlot** is a unique, highly controlled experimental coffee designed to amplify the delicate stone-fruit character often present in high-quality specialty beans. Selected high-density cherries are subjected to a rigorous processing schedule involving temperature control, pre-fermentation, and a signature co-fermentation stage. During this stage, the coffee is fermented anaerobically with **fresh peach pulp** and a specific **yeast inoculation** chosen for its ability to produce highly desirable lactones and esters, which contribute peach and apricot aromatics. The result is a luminous, juicy, and sweet cup. This coffee delivers notes of **ripe yellow peach**, **honeyed apricot**, and **white floral** notes, all supported by a clean, lingering sweetness and a supremely juicy body. It is an extraordinary experience for those who appreciate delicate, fruit-forward complexity.

Description (Part 1)

The production of *Peachi Co-Fermented* requires meticulous control from harvest through drying. The specific origin varies depending on the best available raw material, but consistently involves high-altitude lots with exceptional sugar content. Only perfectly ripe cherries are selected. The processing begins with a short oxidative rest, followed by **depulping** and immediate transfer into sealed fermentation tanks.

The defining process is the **4-day inoculated co-fermentation**. The depulped beans are mixed with a mash of fresh, high-quality peach pulp. Crucially, a specific commercial yeast (often a wine or beer yeast variant) known for producing stone-fruit esters is introduced. This yeast strain guides the fermentation, ensuring a clean, directed flavor profile and preventing the unpredictable results of wild fermentation. The anaerobic environment, coupled with precise temperature control (typically between $15^{\circ} \text{C}$ and $20^{\circ} \text{C}$), facilitates the production of lactones (which smell like peach and coconut) and other esters that attach to the coffee seed.

After the co-fermentation, the beans are washed to remove any residual peach pulp and mucilage, and then immediately transferred to raised beds or mechanical dryers. The drying is slow and gentle, lasting 10–14 days, with constant rotation and monitoring to ensure uniform moisture removal and to stabilize the newly formed aromatic compounds. This process preserves the delicate peach and floral notes.

Description (Part 2)

In the cup, the **Peachi Co-Fermented** coffee is highly aromatic and surprisingly clean. The primary flavor is an undeniable, yet delicate, **yellow peach** note, complemented by a sweet **apricot jam** quality. Unlike many aggressively processed coffees, this microlot maintains excellent clarity; the stone fruit notes are vibrant and sweet, not heavy or boozy.

The mouthfeel is one of its most compelling attributes: it is **juicy, silky, and bright**, carrying a medium-light body that makes the cup feel lively. The acidity is elegant, reminiscent of white wine or highly structured green tea, perfectly balancing the inherent sweetness from the co-fermentation. The finish is long, clean, and dominated by a refined honey sweetness and lingering peach. Brewed on filter (especially Chemex or V60), it pours like a fragrant, stone-fruit infusion, making it an excellent choice for a bright morning cup or a sophisticated afternoon pour-over.

Quick Specs

• Flavour Notes: Ripe Peach, Apricot, White Flowers, Honey Sweetness, Juicy Acidity
• Origin: Selected High-Altitude Lots (Origin Varies)
• Process: Depulping → 4-day Anaerobic Co-Fermentation with Peach Pulp & Yeast Inoculation → Washing → 10–14 day Drying
• Variety: Often Caturra or Castillo (High-Density Varieties)
• Format / Weight: Microlot sizing (typical retail 150g / 250g options)
• Roast Recommendation: Very light to light filter roast to maximize aromatic volatility

Origin & Farm Story

This specific microlot is typically a partnership with producers who have dedicated infrastructure (sealed stainless steel tanks and climate-controlled drying) necessary for advanced processing. The origin is selected annually based on the highest quality cherries available that possess a natural foundation of stone-fruit potential. This guarantees that the peach co-fermentation enhances, rather than dictates, the cup profile. The farmers involved are pioneers in controlled fermentation and receive substantial quality premiums, ensuring investment in sustainable high-tech processing tools and better wages.

Processing Details — Why It Matters

The success of the **Peachi Co-Fermented** coffee hinges on the **Yeast Inoculation** and **Temperature Control**. Introducing a specific strain of yeast allows the producer to predict the resulting flavor compounds. The yeast consumes the sugars in the peach pulp and coffee mucilage, specifically generating **lactones**—aromatic molecules that deliver the peach and coconut notes—in a clean, rapid manner. Temperature control (keeping the fermentation cool) slows the process, leading to a higher concentration of desirable