ONE OF A KIND PEACH CO-FERMENT COFFEE
Taste and see our latest experimental specialty coffee
TASTING NOTES: Golden Peach, Tropical, Coconut
PRODUCER: 'Queen' Luz Helena Salazar
ORIGIN: Colombia
REGION: Maracay farm, Armenia, Quindio
PROCESS: Co-fermentation (Sweet Nectar) Washed
VARIETY: Castillo
ALTITUDE: 1,400–1,450 m.a.s.l.
GRADE: 88.25
THE PROCESS
This limited experimental microlot underwent a 30 hour dry anaerobic fermentation; an oxygen free environment that pushes flavour development further. By limiting oxygen, the fermentation builds deeper, more defined flavours, bringing out stronger fruit notes and more structure in the cup.
During fermentation, fresh peaches were added into the sealed environment. Their sugars and aromatics worked alongside the coffee throughout the process, creating a co-fermentation effect that enhances stone fruit characteristics and delivers a clear peach-forward profile.
After fermentation, the coffee was gently washed to remove any remaining material, then dried on raised beds at temperatures kept below 35°C. This slow, controlled drying helps lock in the sweetness, maintain clarity, and keep the profile clean and balanced.
At Mt Atkinson we roast the Peachy Queen to a medium-light profile. Which brings out the high fruity acidity, light body, and a smooth, silky and sexy peach bomb.
MEET THE 'QUEEN'
Luz Helena grew up in Armenia, Colombia, and has been producing coffee for over 20 years. She owns Maracay, an 8-hectare farm in Armenia, Quindío, at 1,450 m.a.s.l. She is the mother of Carlos and Felipe, co-founders of Cofinet, and the wife of Jairo Arcila.
Her interest in coffee grew through Jairo’s work on farms and as a dry mill manager. Inspired by his experience, Luz became more involved in the industry, learning how to care for coffee plants and produce high-quality ripe cherries.
Today, Luz focuses on specialty coffee production. With support from Cofinet, she continues improving farm practices to grow the best cherries possible. Once harvested, the cherries are processed at Cofinet’s La Pradera station.
Outside of coffee, Luz enjoys time with friends and supports local community groups working with vulnerable people.
OUR RECOMMENDED BREW RECIPE
Gear Used: Hario V60 Switch, Bruer Spectrum Filter
Dosage: 18g coffee, 750 µm (Filter grind)
Water: 270ml (92°C)
Time: 3:00 mins
Instructions:
- Bloom with switch open, lightly swirl 40g water 0:00 - 0:40 mins
- 1st Extraction pour 80g (2.3 - 2.5 g/s) 0:40 - 1:30 mins
(120g total) - Drop water temp to 85°C
- Close Switch at 1:30mins
- Add 100g water 1:30 - 2:20mins
(220g total) - Open Switch at 2:20min, immediately add 50g water with low height pouring
(270g total) - 3:00 finish
- Pour and Enjoy your peachy queen.
OTHER BREW RECIPES
Dose: 21g
Yield: 33g (water in)
Ratio: 1:1.6
Time: 30–34s
Dose: 15g
Yield: 250g (water in)
Ratio: 1:16–1:17
Time: 4 min steep
LIMITED RELEASE
FEATURED PRODUCTS
