28/05/2026
Los Patios 🇨🇴 Peach Co-Ferment
On espresso this week we are brewing something that reflects the good weather we have been enjoying in the city.
This processes involves fermenting the coffee cherries in an aerobic environment for 12 hours before being enriched with a peach proprietary culture and being fermented for a further 48 hours. Its then dried on raised beds for 12-16 days
This coffee is tasting exclusively of Apricot jam and peaches & cream, especially delicious as an affogato 🍨
