Disco Peach Connection

Description

ROAST: Light ORIGIN: Sidamo, Ethiopia & Quindío, Colombia NOTES: Peach Ring, Mango, Lychee, Candied Stone Fruit, Red Kool-Aid Disco Peach Connection – Funky Fruit, Floral Flash, and Retro Groove We combined the peach-blasted, fruit-candied intensity of Edwin Noreña’s Colombian co-ferment with the floral clarity and citrus sparkle of a classic Ethiopian washed heirloom. The result? A jammy, juicy, genre-bending blend that screams summer and dances on the palate. The Story Behind Disco Peach – Colombia x Ethiopia on the Same Beat This blend connects two powerhouses of flavor: From Finca Campo Hermoso in Quindío, Colombia, Edwin Noreña’s honey mosto co-ferment brings candied peach, lychee, red Kool-Aid, and tropical bubblegum energy. From Sidamo, Ethiopia, the Bochessa Heirloom anchors the cup with jasmine, lemon blossom, and that clean washed floral elegance. Together, they create a flavor experience that’s dynamic, structured, and just a little wild—a fruit-forward roller disco in your cup. Processing Breakdown – Washed Elegance x Ferment Fire 🌸 Bochessa Heirloom – Washed Process: ✅ Ripe cherries floated & sorted ✅ 24–36 hour wet fermentation ✅ Thorough water wash ✅ 10–14 days on raised beds under Sidamo sun 🍑 Campo Hermoso – Honey Mosto Carbonic Maceration: ✅ 20+ Brix cherries, hand-sorted ✅ 48-hour carbonic maceration ✅ Mossto infused with yeast, allulose & dehydrated fruit ✅ Black honey processed, 10-day sun dry ✅ Rested & stabilized for complexity Flavor Profile – Stone Fruit, Tropical Pop, and Floral Flow ☕ Aroma: Jasmine, peach ring, and tropical punch ☕ First Sip: Candied stone fruit, lychee, and watermelon with flashes of mango and citrus ☕ Body: Juicy and medium-high in acidity with a soft, round mouthfeel ☕ Finish: Long, candied, and bright—red Kool-Aid meets white florals with a retronasal linger of bubblegum and tropical funk This is a complex cup full of contrast: clean and floral on one hand, bold and fruity on the other. Think washed Ethiopian clarity cut with just enough fermentation-driven depth to make things sparkle. Origin & Process 📍 Regions: Quindío, Colombia & Sidamo, Ethiopia 🌱 Varieties: Caturra & Ethiopian Heirloom 🔬 Processes: Honey Mosto Carbonic Maceration + Washed ⛰ Elevation: 1,750–2,100 masl