Peach cake – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Finca Rio Grande
Located in the renowned coffee-growing department of Huila, Colombia, Finca Rio Negro is operated under the meticulous leadership of Félix Alberto Torres Morantes. Huila’s microclimates—marked by warm days, cool mountain nights, and nutrient-rich volcanic soil—provide an ideal foundation for high-density, slow-maturing coffee cherries. At Rio Negro, Félix focuses on dialing in specific cultivars alongside modern fermentation techniques. Rather than relying solely on traditional methods, the farm implements experimental, lot-specific processing—ranging from extended anaerobic macerations to precise temperature-controlled drying—to intensify fruit clarity, sweetness, and cup structure. This lot represents an experimental fruit co-fermentation (maceration) led by producer Félix Alberto Torres Morantes, known for pushing the boundaries of controlled post-harvest microbiology across his family's estates in Colombia (including Finca Río Negro and Finca Río Grande).
The process
The Protocol: Peach Co-Fermentation
Harvest & Sugar Selection: Only peak-ripe Pink Bourbon cherries are selected, optimizing high natural brix levels - Pink Bourbon is prized for having higher glucose and fructose concentrations than standard Bourbon or Caturra.
Co-Fermentation: The cherries are placed into hermetically sealed anaerobic bioreactors along with fresh peaches - crushed fruit pulp.
Microbial Steering: Over an extended fermentation phase under sealed conditions, lactic acid bacteria break down both the coffee mucilage and the peach sugars. The porous structure of the coffee parchment and seed absorbs the volatile organic compounds and esters released during the breakdown of the peach maceration.
Precision Drying: Once the target pH and brix curve are achieved, the coffee is slowly dried—typically on raised shaded African beds or parabolic dryers—until it stabilizes at 10.5–11.5% internal moisture.
About this coffee
Cupping score: 87.00
Farm: Finca Río Negro
Producer: Félix Alberto Torres Morantes
Region: Huila
Altitude: 1700 - 1950 masl
Variety: Pink Bourbon
Processing: lactic co-fermented washed
About the Variety
Prized for its distinctive salmon-pink cherries, Pink Bourbon is a Colombian variety genetically linked to wild Ethiopian landraces. Naturally high in sugars, it yields an extraordinarily vibrant, elegant cup layered with delicate white florals, juicy stone fruit, and sparkling citrus sweetness.
Co-fermentation
Co-fermentation is a coffee processing method where producers add external ingredients, such as fruit or spices, to the coffee during fermentation. This technique allows the coffee to absorb unique flavors and aromas from the added ingredients, creating a distinctive and complex cup profile.
