Peach Co-Ferment

About This Coffee

A light-roast coffee from Quindío, Colombia, produced by Edwin Noreña at Finca Campo Hermoso. The lot is Caturra variety grown at 1,750–1,950 masl and processed using a Honey Mosto anaerobic/co-fermentation approach combining carbonic maceration, co-fermentation with yeast and dehydrated fruits, and black-honey post-processing. The cup is fruit-forward with tasting notes of lemon, peach, floral and tropical fruit, supported by honeyed sweetness, silky body and lively acidity.

Origin

Quindío (Colombia)

Flavor Notes

Lemon, Peach, Floral, Honey, Tropical Fruit

Roast Level

Light

Processing

Honey, Carbonic Maceration, Co-Fermentation, Honey Mosto Anaerobic Fermentation

Typology

Arabica

Caturra

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modcup Coffee

Travas Clifton founded Modcup in 2013 and has built its reputation on experimental processing. Features include anaerobic fermentation, thermal shock washing, and co-fermentation with ingredients like dehydrated fruits or hops. These techniques produce intensely fruity, floral coffees that sit firmly on the adventurous end of specialty.

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