semi-washed anaerobic process single origin coffee
peach fermented anaerobic process coffee
fresh peaches | marshmallow | clove
+ free USA shipping
equals $3.33 per 8oz. cup of coffee
An exceptionally rare coffee by the Wilder farm in the Huila department in Colombia.
Featuring notes of earl grey, lavender, and bergamot.
When brewed properly, one 6oz. box will brew twelve 8oz. cups of coffee.
Review Date: January 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8
Roaster Location: Phoenix, Arizona
Coffee Origin: Quindio Department, Colombia
Roast Level: Light
Agtron: 62/80
Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.
Produced by Jose Giraldo entirely of the Ethiopia-seed Wush Wush variety of Arabica, and processed by the washed carbonic maceration method, in which the coffee fruit is first pulped then fermented in CO2-infused tanks before drying.
A headily aromatic Colombia-grown Wush Wush processed by carbonic maceration, yielding a balanced, deeply fruity cup.
this is a one-of-a-kind coffee. brew it with confidence.
ratio: 1:17
coffee: 32.5 grams / 1.14oz
grind: medium
water: 575 grams / 20oz
brew time: 2:30
start with 70g bloom for 30 seconds followed by 100g intervals every 10 seconds
ratio: 1:10
coffee: 28 grams / 1oz
grind: fine
water: 280 grams / 10oz
brew time: 3:30
brew over a carafe with ice. start with 80g bloom for 30 seconds followed by a 200g pour slowly over ice. pour into a glass over ice.
coffee: 22.5 grams / 0.79oz
grind: medium
water: 400 grams / 14oz
water temperature: 205º
time: 2:30
tip: rinse filter first
directions: start with a 50g bloom (1.7oz), proceeded by three 100g pours (3.5oz / ea.), conclude with a final 50g pour (1.7oz) .
For this year's winter allocation, we are offering a beautiful peach-fermented Colombia from producer Brayan Alvear and his farm San Adolfo. As this coffee brews, you will be engulfed by the smell of fresh peaches and transported to a local peach farm. As you sip, you can expect juicy peaches with subtle notes of marshmallow and clove. This coffee is a perfect representation of the summer to fall transition. Bringing both brightness and warmth to your daily cup, we think this will be unlike anything you’ve had before.
"Hi my name is Brayan, I was born here in Acevedo, a municipality in Huila, Colombia, specifically in San Odolfo, a rural coffee-growing area and one of the areas that produces the most coffee. Here it is a custom to be taught all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since I was 13 years old my father after school took me to know everything about coffee, which years later made me understand that it was what I am passionate about and wanted to do when I grew up. This year I managed to create a project with more than 60 coffee growers including my family, who collect and sell their coffee at a better price in cherry, being a strong work because we do the collection in places that people would not even imagine the challenge that it takes , but later I will show you some of that. To finish after that together with forest and the Ancla milling station, we process them, giving an added value and achieving unique profiles that I want you to try soon, since one of my dreams is that the coffee of San Adolfo Huila reaches the whole world."
-Brayan Alvear
This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.
After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.
This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.
This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.
After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.
This coffee is processed with a pre-fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and fermented with fruits that have been dehydrated and ground. This yields a higher concentration of flavors during 5 days of anaerobic fermentation, and then dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.
This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.
After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.
brayan alvear
huila department
1400-1600masl
anaerobic peach fermented
blend
san adolfo
san cayetano
10.9
0.57
Press Allocation features rare coffees that have been sourced from amazing farms around the world. These farms produce some of the world's highest rated microlots available. Four times a year the goal of Press Allocation is to source these coffees and share them with our customers and staff. To guarantee availability, we offer an Allocation (one 6oz box) to our subscription customers. Any remaining coffee will be available in stores and online until the current Allocation is sold out.
colombia san adolfo is available as a pour over and in a 6oz. whole bean box for a limited time at all PRESS locations*
view all PRESS locations*available at all locations starting 12/01/23 while quantities remain. ask your barista for details.
gain early access to quarterly allocations by starting a coffee subscription. browse our subscription coffees below.
view our past allocation coffees
Stay up to date on new coffee releases, special offers, local events, charity initiatives and more.
By clicking enter you are verifying that you are old enough to consume alcohol.
