Processing Method: Peach-infused Anaerobic Honey (5 days in CO₂ tanks, 3 days co-fermented with real peach juice, then honey-style drying)
A bold departure from traditional processes, achieved via layered fermentation.
Brewing Recommendation: Filter Brews / Modern Espresso
We implore coffee drinkers to think of modern fermentation and/or processing methods like a meticulously planned engineering process – just that what’s being engineered is the complex world of flavours. It is thanks to these boundary-pushing coffee pioneers that we now understand more about the reason many specialty coffees are what they are, and we can now control the variables rather than leaving the results to fate and weather.
La Luisa’s Innovation
This coffee is is a bold departure from traditional washed or natural processes, with layered fermentation method where cherries spend 5 days in CO₂ tanks, followed by 3 more days co-fermented with real peach juice before drying in honey-style (skins and flesh removed, leaving only the sticky mucilage).
Some purists may raise an eyebrow to innovation, but to those who live where curiosity meets coffee, this is not a coffee to be missed.