Peach Radiance – Colombia

Peach Radiance is an experimental coffee produced by Julio Madrid at Finca Milan, in the Risaralda region of Colombia. This lot is part of a series of coffees processed using the culturing fermentationmethod, a technique developed to amplify the natural flavors of the coffee fruit.

In the cup, the result is a vibrant, juicy coffee with clear notes of ripe peach, sweet melon, and panela, a natural sweetness typical of unrefined cane sugar.

What Is Culturing

The method culturing fermentation begins right at the moment the coffee cherries are harvested.

After harvest, the cherries are left for a short period in bags, where the seed’s natural metabolic activity begins. This stage raises the temperature and activates the microorganisms present on the fruit. The cherries are then cooled in cold water and pulped, and fermentation continues in controlled tanks.

At this stage, selected yeast and bacteria culturesare used, and various fruits can be added to influence the fermentation environment. For this lot, the main fruit used in the fermentation process is peach, which contributes to the development of the aromatic compounds that shape the coffee’s final profile.

Anaerobic fermentation lasts between 6 and 8 days, during which the microorganisms transform the sugars in the mucilage and create complex aromatic compounds. After fermentation, the coffee is washed and sun-dried for approximately 15–20 days, then the beans are stabilized in bags for another 30 days before export.

The result is a coffee with an intense, expressive aromatic profile.

In the cup

Peach Radiance is a bright, juicy coffee reminiscent of summer fruit. The acidity is elegant and vibrant, with a clear structure of peach and melon, and the sweetness of panela adds roundness and balance.

It’s a playful, expressive coffee — an excellent example of how modern processing can reveal new dimensions in coffee flavor.