[Bean] Colombia Wedding Peach

COLOMBIA WEDDING PEACH

ORIGIN: COLOMBIA

REGION: HUILA, LA PLATA

PRODUCER: LOS PATIOS

FARM: LOS PATIOS

VARIETY: GEISHA

PROCESS: HONEY CO-FERMENTED

ALTITUDE: 1600-1900 M.A.S.L

CUP NOTE: WHITE PEACH, GOLD PEACH, APRICOT

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ROASTER'S COMMENT

Imagine a coffee filled with the elegant and sweet aroma of a peach, much like a wedding bouquet. SOWN presents a truly special selection: WEDDING PEACH GEISHA HONEY CO-FERMENTED.

Every time I roast the Geisha variety, I feel a simultaneous sense of excitement and tension. Fully expressing the delicate and sophisticated flavors unique to Geisha is one of the most beautiful challenges a roaster can face. WEDDING PEACH, in particular, is a coffee as harmonious as a perfect wedding, blending the inherent elegance of Geisha with the luscious sweetness of peach.

This coffee is a remarkable Geisha born at the Los Patios farm, located in La Plata within the Huila region of Colombia. Geisha is often referred to as the "royalty" of the coffee world, boasting a complex and delicate flavor profile that defines premium quality.

The defining characteristic of this coffee is the innovative Honey Co-fermentation process developed by the Los Patios R&D team. Harvested from various small farms at altitudes of 1,600 to 1,900 meters, the cherries undergo 12 hours of aerobic fermentation before the pulp is removed and the parchment is transported to the processing center.

This is where the truly special process begins. The R&D team adds a commercial peach concentrate and a proprietary solution to the depulped coffee.

While additional fermentation occurs during this stage, the most critical part is the transfer of precursors from the peach concentrate and the exclusive solution into the green coffee beans.

This fermentation and absorption phase lasts for two days, after which the coffee is drained and dried for 12 to 16 days.

This Honey process, handled by Los Patios, is on an entirely different level from standard Honey processes. This is because the sweet notes of peach harmonize with the delicate floral aromas characteristic of Geisha, creating a completely new dimension of flavor.

In my experience, roasting a Geisha that has undergone such a sophisticated co-fermentation process is an incredibly delicate task. Geisha beans are already known for their high density and dense cellular structure, but when you add peach concentrate and the mucilage from the Honey process into the mix, the heat transfer patterns become even more complex.

When roasting WEDDING PEACH, I paid particular attention to managing the heat during the mid-to-late stages. The goal was to preserve both the delicate sweetness of the peach and the floral notes of the Geisha; if the temperature rises too quickly, the sweet peach aroma can dissipate, but if it moves too slowly, the heavy body typical of the Honey process can become overbearing.

By meticulously controlling the heat in those final stages, I found the perfect balance: caramelizing the peach sweetness to its fullest while completely preserving the elegant floral fragrance and bright acidity that define a Geisha.

As the name suggests, WEDDING PEACH boasts an elegant and romantic flavor profile, much like a wedding bouquet. The most captivating feature of this coffee is the way the delicate, velvety sweetness of the peach reveals itself in layers, unfolding like individual flower petals.

The first layer greets you with the subtle, milky sweetness of White Peach. This is followed by a second layer that unfolds the rich, deep sweetness of Gold Peach, and finally, the profile is completed by a third layer of Apricot, offering a tart yet honey-like concentrated sweetness. The way these flavors develop is truly beautiful, reminiscent of translucent peach-colored petals overlapping one another.

To express these intricate layers of flavor, we have also created a special package design. By capturing the visual sensation of peach petals layering transparently, we aimed to reflect the multi-layered and delicate structure of the coffee's flavor profile.

When enjoyed as a filter coffee, the delicate floral notes characteristic of Geisha become even more vivid, allowing the distinct layers of white peach, gold peach, and apricot sweetness to unfold sequentially.

It is a truly special experience, as if you are turning transparent flower petals one by one to reveal new aromas. When extracted as an espresso, the three varieties of peach sweetness are condensed into a single, intense burst that fills the mouth, offering a rich experience akin to savoring a high-end dessert.

The finish is truly impressive. The lingering fragrance after each sip is as elegant and romantic as a bride’s bouquet at a wedding. It begins with the soft afterglow of white peach, moves through the lush sweetness of gold peach, and ends with the tart acidity of apricot that persists for a long time. The process of the flavors subtly shifting and fading, much like transparent petals falling one by one, is a beautiful journey to enjoy.

Celebrate your precious moments with WEDDING PEACH GEISHA HONEY CO-FERMENTED, an elegant and romantic coffee that will make any special day shine even brighter.

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FILTER BREW GUIDE

HOT

① Prepare a server warmed with hot water, place the filter in the dripper, and rinse it with hot water.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 57g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 209g.

⑥ If the grind size is correct, the water should finish dripping through by around 2 minutes and 30 seconds.

⑦ If the water drips slower than 2 minutes and 30 seconds, adjust the grind size to be coarser. If it drips too quickly, grind the coffee finer.

⑧ Once all the water has dripped through, enjoy your coffee.

ICED

① Place the filter in the dripper and rinse it with hot water. Discard the rinse water and put 45g of ice in the server.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 39g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 147g.

⑥ Once the coffee has finished dripping, remove the dripper and gently shake the server to mix the ice and coffee well.

⑦ Pour the coffee with ice from the server into an ice-filled cup and enjoy your coffee.

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ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml

Shipping Information

• Shipping Carrier: Korea Post EMS

• Shipping Area: Global shipping

• Cost: 20.0 USD / Free shipping for orders over 100.0 USD

  +10.0 USD for Macao, India, Austria, Belgium, Denmark, Finland, Greece, Hungary, Iran, Netherlands, Norway, Poland, Portugal, Qatar, Saudi Arabia, Sweden, Switzerland, Turkey, United Arab Emirates, etc.

• Delivery Time: Within 5 business days (We only ship coffee roasted in 3 days)

Important Notes

• Delivery delays or out-of-stock situations may occur due to high demand or supply issues.
• For items that require longer than the standard delivery time or are out of stock, we will contact you individually.

Customer Service: sowncoffee@gmail.com | Monday to Friday, 09:00–17:00