Limited-edition co-fermented coffee bean duo Peach Fuzz & Pina Colada, 2 x 200 g

A duo made for wild mornings and curious palates.

What happens when two funky, fruit-infused coffees from the same pioneering Colombian farm come together?.. You get a bundle of experimental brilliance featuring “Peach Fuzz” and “Piña Colada”! Both are born from the co-fermentation magic crafted by Rodrigo Sanchez at the “Monteblanco” estate, where traditional Colombian terroir meets fearless innovation. Whether you’re a coffee connoisseur, or just someone looking to experience something wildly different, this bundle promises a morning ritual like no other.

Peach Fuzz – A Peachy Party in a Cup, 200 g 

Fermented with real peaches, this coffee is sunshine in a cup—funky, sweet, and deliciously wild. From the first sniff of ripe peach nectar to the last smooth sip with hints of mango and caramel, “Peach Fuzz” delivers a vibrant flavour explosion that’s guaranteed to impress even the most sceptical coffee drinkers.

Tasting notes: Peach, Mango, Caramel

Origin: Huila, Colombia

Varietals: Bourbon, Caturra

Process: Washed, peach co-fermentation

Roast level: Medium

Brewing methods: All (espresso-friendly too!)

HOW IT’S MADE?

The beans go through a multi-stage fermentation process that includes:

– A warm-up solo fermentation.

– A wild mix of lactobacillus and yeast blended with real peaches and tropical nectar.

– 150 hours of co-fermenting for deep, balanced flavours.

– Careful monitoring of sugar and pH levels to maintain clarity and punch.

The result?.. A cup that smells like fruit juice, and sips like fine coffee—complex, balanced, and utterly unforgettable.

Piña Colada – Tropical Coffee Reimagined, 200 g 

Fermented with real coconuts, this coffee’s like a vacation for your taste buds. Bright, refreshing notes of pineapple and lemongrass swirl together in a brew that tastes suspiciously like a tropical cocktail—but don’t worry, it’s all coffee!

Tasting notes: Coconut, Pineapple, Lemongrass

Origin: Huila, Colombia

Varietal: Purple Caturra

Process: Natural, coconut co-fermentation

Roast level: Medium

Brewing methods: All (espresso-friendly too!)

HOW IT’S MADE?

This one’s a true tropical tango:

– Purple Caturra beans ferment on their own before the real fun begins.

– A tropical co-ferment of coconut, citrus fruit juice, sugar, and molasses is whipped up.

– The beans and the fruity mixture party for 180 hours.

– Sugar and acidity are balanced meticulously to avoid overwhelming the natural bean profile.

It’s a bold brew that blends beach vibes and specialty craftsmanship in every sip.

Ingredients: roasted coffee beans.

Storage conditions: keep sealed in a dark, dry and cool place.