Yellow peach, apricots, candied citrus, and white flowers. It sounds like an invitation to a pastry shop, but this time, this sweet delight fits right into a cup of coffee. Colombia PEACH CAKE from the Slovak roastery Concept Coffee Roasters combines juicy stone fruits with a delicate floral aroma and refreshing citrus notes. A pronounced sweetness accompanies every sip and gives way to a long, syrupy finish. The name thus pleasantly hints at the mood you should set yourself in when tasting it.
The beans come from the Finca Río Grande farm in Colombia’s Huila region, where they grow at an elevation of 1,700 to 1,950 meters. Behind this lot is producer Félix Albert Torres Morantes, who combines the cultivation of select varieties with experimental processing methods. Huila offers a combination of warm days, cool mountain nights, and nutrient-rich volcanic soil. It is precisely these conditions that contribute to the slow ripening of the coffee cherries. The producer tailors the fermentation and subsequent drying processes to each individual lot.
The Pink Bourbon variety underwent washed processing with lactic co-fermentation using peaches. Carefully selected ripe cherries are sealed in airtight containers along with crushed fresh peach pulp. During fermentation, lactic acid bacteria break down the sugars from both the coffee and the added fruit. The process is monitored based on pH and Brix values, which indicate sugar content. This is followed by slow drying until the moisture content of the beans stabilizes at 10.5 to 11.5%. The added fruit is therefore an integral part of the processing, not merely a description of the flavor notes.
- Producer: Félix Albert Torres Morantes
- Altitude: 1,700–1,950 m above sea level