MEET PEACHY QUEEN. - SOLD OUT
There are coffees. And then there are coffees that make you stop mid-sip and say what is that.
Peachy Queen is the second kind.
This is Mt Atkinson's latest limited release a one-of-a-kind PEACH CO-FERMENT from Colombia's Quindío region, scoring 88.25 points and delivering tasting notes of Golden Peach candy, Tropical sweetness and a soft coconut finish. It's fruity, it's fun, and it's unlike anything else in the range.
Here's how it gets made and why it tastes the way it does.
THE PROCESS: CO-FERMENTATI ON AND WHY IT MATTERS
Peachy Queen underwent a 30-hour dry anaerobic fermentation a process where oxygen is removed from the environment entirely. No oxygen means the fermentation builds deeper, more defined flavours, pushing stronger fruit notes and more structure into the bean than a standard process ever could.
The game-changer? Fresh peaches added directly into the sealed fermentation environment.
As the coffee ferments, the peach sugars and aromatics work alongside the beans infusing the coffee with stone fruit characteristics that carry all the way through to the cup. This is what co-fermentation actually means: two ingredients, one sealed tank, and a flavour profile you couldn't achieve any other way.
After fermentation, the coffee is gently washed and dried on raised beds at temperatures kept below 35°C. Slow, controlled drying. The kind that locks in sweetness, maintains clarity, and keeps everything clean and balanced.
At Mt Atkinson, we roast Peachy Queen to a medium-light profile pulling out the high fruity acidity, light body, and that smooth, silky finish that makes this one a genuine peach bomb.
THE QUEEN BEHIND THE COFFEE
Every great coffee has a great grower. Peachy Queen has Luz Helena Salazar.
Luz Helena grew up in Armenia, Colombia and has been producing coffee for over 20 years. She owns Maracay an 8-hectare farm sitting at 1,400–1,450 metres above sea level in Quindío and she runs it with a precision and care that shows up in every can.
Her path into specialty coffee came through her husband Jairo Arcila, whose decades of experience as a farmer and dry mill manager sparked her interest in the craft. From there, Luz went deep learning to care for coffee plants, developing her eye for ripe cherries, and building a farm capable of producing genuinely exceptional lots.
Today, working closely with Cofinet the specialty exporter founded by her sons Carlos and Felipe Luz has become a leading force in experimental processing. Once her cherries are harvested at peak ripeness, they head to Cofinet's La Pradera processing centre where the co-fermentation magic happens.
Outside the farm, Luz spends time with friends and supports local community groups working with vulnerable people. The Queen title is well earned.
HOW TO BREW IT
Peachy Queen shines brightest as a filter. Our recommended recipe uses a Hario V60 Switch with 18g of coffee to 270ml of water at 92°C, with a total brew time of 3 minutes. Start with a bloom, drop your water temperature to 85°C mid-pour, and finish with a slow low-height pour for clarity.
For espresso, pull 21g in, 33g out, at a 1:1.6 ratio over 30–34 seconds. For plunger, 15g to 250g of water, 1:16–17 ratio, 4-minute steep.
However you brew it — it's a peach bomb with serious queen attitude.
ONE LAST THING
Peachy Queen was a limited release. When it is sold out, it's gone. No second run, no restocking,
If you've been curious about experimental specialty coffee what it actually is, what it tastes like, and why people talk about it the way they do. This is your answer..