Coco-Peach — Honey Co-Ferment — Colombia — Roaster's Reserve

Highlights

“Grown by third-generation coffee producer Jairo Arcila at his family's Santa Mónica farm in the Quindío region of Colombia. His sons Carlos and Felipe, co-founders of Cofinet, guided the operation into one of the country's most respected small-farm producers. The Coco-Peach undergoes a 72-hour dry anaerobic fermentation where whole cherries are inoculated with coconut, fresh peach, and wine yeast before being pulped and slowly dried on raised beds. Part of Bear Coast Coffee's Roaster's Reserve series curated by head roaster Marie Marsh, each bag is personally signed and marked with its roast date.”