Here's how we brew this total peach—a fruity co-fermentation from Colombia—Finca Santa Monica Peach Macerated by Equator!
Technically a honey process, this coffee also went through some uniquely peachy phases. Before pulping, mashed fresh peaches and wine yeast were added for 72 hours of anaerobic fermentation, and more peaches were added during the drying process, resulting in an intense flavor profile.
We tasted peach, honeydew melon, aloe, white florals, white wine, a sparkling stone fruit acidity, and a smooth body that turns juicy and clean as it cools.
🌎 Origin: Quindío, Colombia
🍯 Process: Honey
🔬 Varietal: Castillo
⛰️ Elevation: 1,450-1,500 MASL
Brew Recipe for Equator Colombia Finca Santa Monica Peach Maceration
Using Stagg X Dripper
Ingredients:
21g of Colombia Finca Santa Monica Peach Macerated
357g of water
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with Gen 2 Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 6.1 on Ode + SSP burrs, which would be leaning toward the middle coarser of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 60g of water for the bloom
Fully saturate your coffee grounds with 60g of water, and allow 35-40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g, then 250g, and finish at 357g. The total brew time varies, but we’re aiming for around 3:00-3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of peach pastry, brown sugar, stone fruit compote, and peach rings.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200 F
About a 1:2 ratio
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a 28-32 second pull time. I’d start with 1 external 4 internal for Opus, or 2 external 0 (neutral) internal– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at 9 to 10 bars with a 28-32 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!