Colombia • Peachy Keen
Couldn't load pickup availability
- Peach Pie
- Cane Sugar
- Vanilla
OriginHuilaColombia
Where a coffee grows sets what it can taste like before anyone touches it. Rainfall, soil, temperature swing between day and night, and which varieties survive locally are all fixed by the place. Two farms an hour apart can produce coffees you'd never guess were related.
Grown byEdinson ArgoteFinca Quebraditas
Almost every decision that determines quality is made on the farm: when to pick, how ripe, whether to sort, how long to ferment, when to stop drying. Naming the producer is the difference between buying a coffee and buying from someone. It also means the premium has somewhere specific to land.
VarietyCaturra
Variety is the genetics, and it sets the ceiling. A Gesha grown well can do things a Castillo cannot, at the cost of yield and disease resistance. Most growers are choosing between a variety that tastes better and one that keeps the farm solvent, which is worth knowing when you see an unusual one on a bag.
ProcessPeach co-fermentCo-ferment
Process is what happens to the cherry between picking and shipping, and after variety it's the largest single lever on flavor. It decides how much of the fruit reaches the seed and how much fermentation shapes the cup. It's also where the most intervention happens, which is what our processing character scale is measuring.
Harvest2026
Green coffee is agricultural and it ages. A lot from the current harvest tastes brighter and more defined than the same coffee a year on, which fades toward flat and papery. The harvest year tells you how fresh the green was before we ever roasted it.
Imported byKnow Where CoffeeColombia
Someone has to buy the lot, get it milled, containerized, shipped and cleared, and carry the cost in between. A good importer keeps a small lot separated instead of pooling it into a regional grade, which is the only reason a single farm's coffee ever reaches a roastery our size with its name still attached.
Our perspective
This is the second time we've bought this coffee. That's the clearest thing we can tell you about it.
Co-ferments are easy to make loud and hard to make clear. Most of what gets offered to us tastes like candy, or like something was added and then turned up. Edinson's peach reads as peach, sweet the way ripe fruit is sweet.
That clarity is why it's on the menu. It's one of the best co-fermented coffees we've had, and we cup a lot of them.
It's versatile, and it's at its best as a short milk drink. A cortado or a traditional six ounce cappuccino is where it really goes. It's also held up on pour over better than most coffees processed this way.
