Peachi

The journey of this coffee begins on the farm, where each cherry is carefully picked by hand—only the ripest are chosen, ensuring that at least 90% of the harvest meets peak maturity. Once collected, the cherries are floated in water, a crucial step that removes any underdeveloped, overripe, or dried fruit, leaving only the best to move forward.

Next, the cherries are transferred into food-grade plastic drums for a 24-hour oxidation process. After this rest period, they are dry pulped—stripped of their outer skin without the use of water, preserving the fruit's natural complexity. The pulped beans then enter another stage of fermentation, this time lasting 36 hours, allowing the mucilage to break down naturally. To finish this step, the beans are washed at 45°C, a thermal shock that further cleans and readies them for the next phase.

Fermentation continues in a controlled environment for 72 hours, where specific yeast strains guide the development of intricate flavor notes, all under temperatures kept below 25°C. Once this extended fermentation is complete, the coffee is washed at a chilled 5°C—an intentional cold rinse that seals in the flavors created during fermentation.

The beans then move into drying, a 48-hour mechanical process maintained at a steady 38°C to gently reduce moisture without compromising quality. Finally, the dried beans are packed into grainpro-type bags for stabilization, allowing the flavors to settle and harmonize before the coffee makes its way to roasters and, ultimately, into your cup.