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Belgian Breweries have developed many beers, and beer blends, with fresh fruit in the fermentation tanks. We thought of the "Peche" lambic beers when we brought in our Santa Monica Peach exotic coffee. It's fermented with peaches in the fermentation tanks and we decided to create a blend using the Peach Coffee, our favorite Guatemalan blender, and Tumba Rulindo to create something more "sessionable" than the straight peach exotic. This is our version of a Peche beer!
It came out really well! Complex and floral from the Rwandan coffee, with syrupy peach notes from the Colombian Peach co-fermented coffee. It's definitely an enjoyable cousin to those lambic beers which inspired us!
We taste notes of Peach, Vanilla Pastry, and Dried Berries.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly finer
Bloom: 1:2 for 30s
Total Brew: 3:00
TDS: 1.38
Extraction: 20%We recommend a continuous pour for more fruit sweetness.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
