Peach Drop. Café de Colombia

About This Coffee

This is a Geisha variety coffee from Huila, Colombia, produced by Juliana Serna and Alberto Gutiérrez. Grown at altitudes between 1,600 and 1,900 meters above sea level on small farms averaging 3 hectares. The coffee undergoes an innovative Honey process with carbonic maceration and co-fermentation. After initial 12-hour aerobic fermentation in cherry, the coffee is depulped and co-fermented for 48 hours with natural peach concentrate and a proprietary solution developed by Los Patios' R&D team. The coffee is then slowly dried over 12-16 days. This experimental process aims to enhance the delicate floral profile of Geisha with subtle peach sweetness. Flavor notes include peach, apricot, yellow plum, and honey.

Origin

Huila (Colombia)

Flavor Notes

Peach, Honey, Yellow Plum

Roast Level

—

Processing

Honey, Carbonic Maceration, Anaerobic Fermentation, Co-Fermentation

Typology

Arabica

Geisha

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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