Costa Rica Tarrazú Ten Miles of Peach Blossoms Double Anaerobic Honey Process
【 Coffee Information 】
Specialty Estate Coffee Beans-
Ten Miles of Peach Blossoms
Colombia Margarita Peach Blossom Raisin Anaerobic Washed Process
Costa Rica Tarrazú Ten Miles of Peach Blossoms Double Anaerobic Honey Process
Colombia Margarita Muscat Anaerobic Honey Process
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※ Due to the special processing method, the coffee beans may vary in color. Please be aware before placing your order.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Margarita Peach Blossom Raisin Anaerobic Washed Process
Peach, Lychee, Rose, Black tea, Sweet fruit tea-like finish
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Costa Rica Tarrazú Ten Miles of Peach Blossoms Double Anaerobic Honey Process
Peach blossom, White peach, Rose, Lychee
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Colombia Margarita Muscat Anaerobic Honey Process
Muscat Grapes, Floral aromatics, Juicy
Margarita Peach Blossom-"Ten Miles of Peach Blossoms” Series
Sourced from the Margarita region (Café Las Margaritas), nestled in the pristine terroir of Quindío, Colombia, this coffee carries forward three generations of farming wisdom. Through meticulous post-harvest craftsmanship, it embodies the sensory aesthetics of modern specialty coffee.
This Peach Blossom is part of the Ten Miles of Peach Blossoms series, representing the estate’s ultimate expression of flavor imagination. It is processed using an intricate raisin-style anaerobic washed method—where coffee cherries are first naturally withered to concentrate sugars, much like raisins, before undergoing low-temperature anaerobic fermentation in sealed tanks. This process preserves the pure sweetness of ripe red cherries while unlocking remarkably vivid peach and floral aromatics.
The farm lies at the intersection of the Central and Western mountain ranges, where rich volcanic soils and a stable microclimate nurture dense, structurally refined beans. Each cherry is carefully hand-selected to ensure every cup delivers a clean and profound expression of its origin.
This quiet yet deeply penetrating sense of balance, combined with an aromatic profile reminiscent of freshly blooming peach blossoms, reflects the very reason why Quindío stands at the heart of specialty coffee.
Why is it named “Peach Blossom”?
◍ Naturally Derived Peach-Like Aromatics
The coffee cherries are dried to a raisin-like state before undergoing anaerobic fermentation, concentrating the fruit’s natural sugars deep within the bean. This process reveals a naturally occurring peach-like aroma—an expression gifted by nature itself.
◍ Concentrated Sweetness
The cup resembles freshly pressed white peach juice, a result of the sugar concentration that occurs prior to fermentation, creating a rich and structured sweetness.
◍ A Clean, Never-Overwhelming Finish
Despite its intense aromatics, the finish remains clean and refreshing, much like fruit tea. This is the elegance of the washed process—refined, balanced, and endlessly drinkable.
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❱ Muscat (Muscat Grape)
At La Margarita, mastery over processing is paramount. This “Muscat” coffee showcases anaerobic fermentation at its finest. Leveraging the cool, high-altitude microclimate of the Andes and a dual-stage fermentation process, the Castillo varietal develops vibrant tropical notes. Through precise temperature-controlled fermentation in an oxygen-free environment, the beans fully absorb the mucilage’s essence, creating a rich intensity reminiscent of well-aged fruit.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
Castillo
Castillo is a next-generation, rust-resistant coffee variety developed by the Colombian Coffee Growers Federation (FNC) in collaboration with Colombia’s National Coffee Research Center, Cenicafé. The goal was to enhance the variety for higher yields, greater resistance to diseases, and quality and flavor comparable to Caturra. Today, it is the primary coffee variety cultivated in Colombia.
Castillo inherits Caturra’s compact plant structure and high productivity while also incorporating rust resistance from Timor Hybrid. It is known for its smooth texture, aromatic profile, and bright citric acidity, often characterized by notes of lemon.
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Coffee Variety Overview
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
These varietals each possess unique flavor characteristics and adaptability, playing a key role in specialty coffee regions worldwide and offering coffee enthusiasts a diverse and rich tasting experience.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses either the Raisin Anaerobic Washed Process or Double Anaerobic Honey Process, processing methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Peach Blossom Raisin Anaerobic Washed Process】
After the cherries are naturally dried to a raisin-like state, they undergo fermentation to maximize aromatic expression. The subsequent wet processing removes the mucilage, enhancing both acidity and clarity. The cup resembles a white peach and apple blossom tea, with well-defined layers, a refreshing apple-like acidity, and enchanting floral notes.
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity. The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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