Big tropicals, sweet boba tea, marshmallow body!

This is a super fun presentation of a cofermented castillo. We get tons of intense peach aromatics, tropical acidity, tons of sweetness, and a finish that is creamy. When hot, there's coferment process and tropicals and when cooled down there's wonderful harmony between the intense aromatics and the tropical acidity. The finish is very pillowy and creamy reminding us of a peach milk tea. This is a fun coffee to share with those who are new to Specialty Coffee! 

For best results, we recommend you rest this coffee for at least 3 weeks before brewing! 

From Black & White:

Before being delivered to the dry mill, smallholders in the region pick the coffee cherries at peak ripeness and subject them to 12 hours of aerobic fermentation in cherry prior to pulping. At Los Patios, the dpulped coffee is joined by a commercial peach concentrate and a proprietary solution developed by the R&D team at Los Patios. That mixture is left to ferment for two days before being drained and spread out to dry for 12–16 days, where it is rotated constantly to ensure even drying.