colombia coffee
PEACHY
by formative · westminster, uk
this is peachy, an anaerobic colombia from formative.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- status
- in stock
peachy is a colombian coffee from huila, a region in the country's southwest known for high-altitude growing conditions. it's processed anaerobically, meaning the cherries ferment in sealed, oxygen-deprived tanks before drying. this method amplifies fruit-forward and fermentation-driven characteristics, which is reflected in the name. roasted by formative, it suits brewing methods that highlight clarity and sweetness. if you're drawn to coffees with pronounced fruit character and a process-forward profile rather than a clean, neutral cup, this is a strong candidate.
common questions
What does PEACHY taste like?
the name and anaerobic process suggest a fruit-forward, fermentation-driven profile with stone fruit character. expect a sweeter, more expressive cup rather than a bright or neutral one.
How is PEACHY grown and processed?
it's grown in huila, colombia, and processed anaerobically, where coffee cherries ferment in sealed tanks without oxygen before drying, intensifying fruit and fermentation flavors.
How should I brew PEACHY?
no specific brew method or roast level was provided, but anaerobic colombians from huila generally perform well as filter or pour-over, which lets the fruit character come through cleanly without added pressure or milk.
about formative
you should know who ian kissick is before you walk in. the 2023 uk barista champion, sixth at the 2024 worlds in athens, he opened formative back in march 2019 at buckingham green near victoria, long before the accolades. the room is minimal, almost austere, coffee doing all the talking. since 2022, kissick and head roaster nicholas pastellopoulos have been running their own roasting out of plot in south london, chasing high-process and managed-fermentation lots that taste genuinely unlike anything obvious.
all coffee from formativewestminster, uk
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