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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.
Dose: 21g
Ratio: 1:16
Grind: Significantly Finer than Neutral
Brew Time: 3:00
TDS: 1.40
Extraction: 20.2%
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:40
TDS: 1.32
Extraction: 19.7%
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 3:15
TDS: 1.45%
Extraction: 20.23%
Aldea La Chota delivers a sweet, structured cup with honeyed texture and bright green apple acidity.
