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Persica
Persica

LIMITED EDITION

Persica

Persica impresses from the very first moment: a coffee with a pronounced peach aroma and a balanced profile that shines when brewed through a filter. Even so, it also produces a surprisingly clean and delicious espresso.



22,25€ 89,00€/kg
Weight

GRADES

Peach, black tea, honey

PROCESS

Washed co-fermented

METHOD

Recommended for filter

ORIGIN

Acevedo, Huila, Colombia

ESTATE

Anaya by Sergio Aranda

VARIETY

Yellow pacamara

Los detalles técnicos te dan información del valor, la calidad y la trazabilidad del café que estás comprando.
RECOMMENDED RECIPE

To prepare this filter coffee we recommend using 15g of coffee and 250g of water.

To prepare it, you'll need a V60 or a Chemex, paper filters, a gram scale, a timer, and a kettle (ideally with a goose neck and temperature control). Follow this process:

  1. Put the filter in your V60 or Chemex and heat the water to 94 degrees.
  2. Pour a little hot water over the paper filter. This helps remove the paper taste from the filter. Once done, discard the water.
  3. Pour in the ground coffee for the filter. Using the handle of a spoon, make a well in the center.
  4. Start the timer. Pour in 40g of water, let it run for 40 seconds or until it starts to look dry, then slowly pour in the rest of the water in a circular motion.
  5. It should be ready in 1' 45"-2'.

Like a walk through a peach orchard

A daily and immersive ritual that, first thing in the morning, transports you to that moment of sun on your face and a soft breeze.

VARIETY Yellow pacamara

ORIGIN Acevedo, Huila, Colombia

PROCESS Washed co-fermented

Grown at Sergio Aranda's Finca Anaya

Our Persica originates at Finca Anaya, in the municipality of Acevedo, Colombia. There, amidst mountains teeming with life, Sergio Aranda and his team work diligently to take care of every detail of the crop.

From evaluating his own beans to implementing fermentation processes, he has managed to obtain high-quality coffees that he proudly shares today, bringing to each cup the essence of his work and love for his land.

Washed co-fermented

This coffee undergoes a double fermentation process. Once harvested, the beans are placed directly into their own cherries to ferment for 24 hours. After this time, they are washed, meaning the pulp is removed, leaving only the bean, and then fermented again. In this second fermentation, they are combined with yeasts and fruit must to accentuate their natural flavors and achieve this unique result.

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