COLOMBIA La Luisa Peach Honey
Description
Roast Profile: Suitable for both Espresso and Filter brewing.
Grind: Whole beans (standard option).
Recommended Resting Time After Roasting:
- Espresso: 10–14 days
- Filter: 7 days
At KESTAR COFFEE, every batch is roasted to order to ensure maximum freshness. Coffee is supplied as whole beans by default and packed in a premium valve bag that allows natural degassing while preserving freshness and aroma.
If you would like your coffee ground, simply leave a note in the Order Comments section before completing your purchase. Please specify your preferred brewing method, such as espresso, filter, moka pot, French press, Turkish coffee, or any other preparation method, and we will grind it accordingly.
Processing: Honey | SCA Score: 88 pts.
Flavor profile: Complex aromas and a creamy body with honey-like sweetness, notes of dragon fruit, cream, and natural peach flavors.
Colombia La Luisa Peach Honey comes from an area renowned for its unique terroir, where high elevations and volcanic soils create ideal conditions for specialty coffee cultivation. Finca La Luisa is located in a mountainous region of Colombia, where the coffee-growing tradition has been passed down from generation to generation, and every stage of cultivation is carried out with meticulous attention to detail. Here, coffee trees are grown in harmony with the environment, ensuring consistent quality and impeccable traceability.
Located at an elevation of 1,600–1,800 meters above sea level, Finca La Luisa is focused on producing and processing high-quality coffee, whether washed, natural, or processed using innovative fermentation techniques. Four years ago, owner Juan Pablo Vélez began experimenting with carbonic maceration in stainless-steel tanks with CO₂ injection. Approximately two years ago, this experience led to the development of a coffee fermentation method using fruit juice. This has allowed the farm to create highly defined and consistent profiles while expanding its range of flavor expressions. These processes are known as fruit honey processes. Thanks to the extended fermentation period, the resulting cup offers remarkably complex aromas.
This special peach-pulp-infused fermentation lot comes from producer Juan Pablo Vélez and his farm, Finca La Luisa.
Located at an impressive 1,720 meters above sea level, La Luisa is a large 70-hectare estate situated near the village of San Bernardo de los Farrallones, Ciudad Bolívar, in the Antioquia region.
This lot was processed using a combination of anaerobic fermentation with fresh peach pulp and the honey process.
First, ripe coffee cherries are carefully hand-selected and then undergo 72 hours of anaerobic fermentation in stainless-steel tanks with the addition of fresh peach pulp. CO₂ is added to displace the oxygen, creating an oxygen-free environment.
