# 48 Colombia Carbonic Honey Peach Co-ferment Edwin Noreña
Roast profile graph is not visible on smaller displays (such as mobile). Please view on a desktop browser.
Roast Details City+ (Light/Medium) | Colombia
Roast Details
Roaster
Roaster Rating
Roaster
Kaleido Serial
Roaster Size
200 g
Roasted
July 10, 2026, 5:38 p.m.
Uploaded
July 10, 2026, 5:59 p.m.
Milestones
Charge
165.0 °C —
Turning Point
100.1 °C 0:47
Dry End
156.5 °C 4:29
1st Crack
187.9 °C 7:45
1st Crack End
— —
2nd Crack
— —
Drop
196.9 °C 9:26
Cool
— —
Phase Breakdown
Dry
47.5%
4:29
Maillard
34.8%
3:17
Dev
17.8%
1:41
Batch & Yield
Green
180.0 g
Roasted
—
Loss
—
Alerts
Warning Weight loss can not be calculated.
This roast does not include both green and roasted weights, so weight loss cannot be calculated.
This roast does not include both green and roasted weights, so weight loss cannot be calculated.
Beans
This is a high intervention carbonic honey process coffee, co-fermented with peaches by producer Edwin Noreña on his farm, Finca Campo Hermoso located in Quindío, Colombia.
The flavor profile is, unsurprisingly, very peachy! Its hallmarks are extraordinary jelly or gummy-candy-like sweetness, floral aromatics, and strong flavors of stone fruits, including peaches, apricots, and nectarines.
Our roasters found applying full power through the middle phase, then easing off and finishing with full airflow will result in a smooth, candy-sweet, aromatic cup.
When brewed, we recommend a lower dose and a cone brewer to really bring out the sweetness.