Goriffee Roastery
Colombia Jairo Arcila Peach

Roaster Location: Flag of Slovakia Bratislava

4.00(2)

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Roast Level: Light
Bean Source Country: Colombia
Bean Source Region: Quindio
Varietal: Caturra
Process: Peach Maceration

Altitude: 1800 MASL

"This experimental nanolot was fermented for 72 hours together with peaches and wine yeast, and the result is outstanding. Farmer Jairo Arcila only created a limited amount, but it’s a coffee we’d recommend everyone try. This coffee is extremely interesting, with a profile reminiscent of a peach iced tea with a subtle note of lime."

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Traits: peach lime iced tea

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Reviews(2)

4.00(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Goriffee Roastery.
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Latest Reviews and Tasting Notes

  • Avatar
    Victoria S-C

    533 roasts rated, avg score of 4.30

    4.00 - Average

    4.50 - Aroma

    4.00 - Flavor

    4.00 - Balance

    Wow peach and interesting aroma. Didnt quite come together in the cup.
    9 months ago · See more from Victoria
  • Avatar
    Theo Chan, Managing Editor

    1352 roasts rated, avg score of 4.29

    4.00 - Average

    5.00 - Aroma

    4.00 - Finish

    4.00 - Flavor

    4.00 - Acidity

    4.00 - Balance

    A hard coffee to grade.

    Huge peach fruit cup aroma upon opening and on the grind - like the peach snacks or canned peaches kids like in aroma. That's super appealing but not surprising given the peach fermentation.

    Slight funk then strong black tea with hops. I get a little peach on the cup but it's overwhelmed by the hoppiness. Its quite a contrast. I can talk myself into liking it, but I think beyond the surprise and delight the peach aroma brings casual drinkers wont love it. This isn't a dark roast by any means, but I wonder if it would have benefited from being slightly lighter.

    Cupping Method:I tried making this at 194F and 200F, both times 17:1 ratio.

    Traits: peach hops
    9 months ago · See more from Theo

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Quindio
Quindío, located in Colombia's Coffee Triangle, produces exceptional coffee characterized by its unique terroir. High altitude, volcanic soil, and a favorable equatorial climate contribute to the coffee's distinct flavor. Quindío's Arabica beans are known for their well-balanced, medium to full body and bright acidity. Flavor notes include fruity and sweet nuances like berries and citrus, along with chocolate, nuts, and caramel.

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