We at Funkt are proud to bring you this excitingly processed coffee as part of our first ever release. This special peach infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa. This bright and complex coffee is bursting with sweet and juicy peaches that progresses into to a funky apricot jam with subtle kiwi notes as it cools. It's got a light body and a lime like acidity that makes for a delightful cup. Brew it as a filter, 'spro, or grab a bag for a bro. Either way, this is a groovy coffee you don't want to sleep on! -- Tasting Notes: Peaches, Apricot Jam, Kiwi Origin: Colombia Subregion: Ciudad Bolivar, Antioquia Farm: Finca La Luisa Processing: Natural - Fermented Processing Description: Double ferment (pre and post pulping) with fresh peach juice Altitude: 1750m Varietal: Caturra Sitting at an impressive elevation of 1,720masl, La Luisa is a large 70 hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the region of Antioquia. This lot utilised a double carbonic maceration fermentation in stainless steel tanks - one cherry fermentation and a second after pulping with fresh peach juice. Ripe coffee cherries are introduced to the tank and CO2 is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours.) The cherries are then removed and de-pulped but the leached liquor from the fermentation is preserved. The pulped coffee is then fermented a second time with a leached liquor from the first fermentation as well as fresh peach juice. This second fermentation takes 3 days. Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached. -- Packaging Our packaging is made in a carbon-neutral manufacturing process and is fully recyclable in the UK. Our bespoke packing process means that our coffees remain as fresh as the day they were roasted for up-to 3 years while unopened.
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