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Liberica and Excelsa confirmed as separate species — Our journey with Excelsa continues - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://www.peacockscoffee.com/news/new-training-modules-a-fresh-chapter-in-coffee-education monthly 0.5 2025-07-30 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1753889271488-1FGLDLWB6T0YJX2XYJ2L/f9930d02-bd38-48b7-a98b-2981c9d5b9b9.jpeg Blog - New training modules: a fresh chapter in coffee education - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://www.peacockscoffee.com/news/peacocks-coffee-slow-food-coffee-coalition monthly 0.5 2024-06-27 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1719496377611-TE83VO10X07AXVE34F9W/ALTOCHIRUMBIACOMUNIDAD+2024-03-07+at+11.42.20.jpeg Blog - Peacocks Coffee & Slow Food Coffee Coalition https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1719496377831-YU6P208BF9WAFKCS5ZS8/BELOHORIENTEDRY2024-03-0752+at+11.38.jpeg Blog - 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Introducing 2 fantastic Indian coffees https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1691566001955-SDNHK5575GH6TJGLSL7D/image_6487327.JPG Blog - Introducing 2 fantastic Indian coffees https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1691566003616-V2KQA1EA9QL93YQELLWY/image_50571009.JPG Blog - Introducing 2 fantastic Indian coffees https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1691566009239-XYOZQELEK9SQ0AABHS8F/image_67221249.JPG Blog - Introducing 2 fantastic Indian coffees https://www.peacockscoffee.com/news/best-italian-barista-2022 monthly 0.5 2022-04-05 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/ae072901-c4df-40da-99ed-74fe0725725a/DA3BD46F-FF3E-4A07-96DA-AC343B98CD37.jpeg Blog - PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022” - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/7b1625aa-139d-45b0-b9ce-170730c2fa73/F9C6F778-26DD-4F23-99F8-6D1EDF348C6B.jpeg Blog - PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022” - THE COMPETITION The competition format consists in a 15 minutes presentation where baristas prepare top quality coffees to 4 judges. They must serve 4 espresso, 4 milk drinks and 4 non-alcoholic coffee cocktails. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/5d18e5f1-8b15-450b-88ed-572c22d0579a/8386B0AD-3215-49EC-AEEB-26A53EDE4B2E.jpeg Blog - PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022” - THE EVALUATION The evaluation form is complex and the regulations are too. The most points go to the baristas who can showcase technical skills as well as knowledge and creativity but very importantly they should explain to judges what flavours they are going to get in the cup and why. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/29dd56c7-bc0a-4d7c-b335-2c1b0d9c6f24/B9A790BB-CF7F-4DA3-AB37-015D8261649C.jpeg Blog - PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022” - THE ITALIAN BARISTA CHAMPIONSHIP This year was our 2nd time on the national final stage for the Barista category (the 3rd in total considering our 2020 brewers cup final) and we couldn't be prouder of what we achieved! https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/714f3955-fd39-4677-a749-d3bbffece359/BF8FDB3D-2DF5-4F99-B627-6DE3591EA3ED.jpeg Blog - PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022” - Metti in risalto Panama Geisha from Finca Don Benjie https://www.peacockscoffee.com/news/meet-us-at-hostmilano-2021 monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634894435515-F302J5JFNIA37IC3ZD54/DSC_0186_def.jpg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634894561828-YR95OCKH3KACOWOIQI68/DSC_0050.jpg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634894652159-3RYMI0S8E6DNMOFT655R/DSC_0214_def.jpg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634895053493-XM1J4M93Y4NDP5TDAAOF/DSC_0038.jpg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634895268933-4OS9PZGJB37MLZGKG8ES/IMAG2462-01.jpeg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634895323558-SP5LB524WASQ6I6Z5XZ4/IMAG2438-01.jpeg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634895401056-9T8QXA6VGM6TMXLC9YJZ/A045B750-3557-49B7-B324-CECEFAED7215.jpg Blog - Meet us at HostMilano 2021 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1634895511528-ZZ5BP224SG0WJ5U2WHY7/IMG_7533.JPG Blog - Meet us at HostMilano 2021 https://www.peacockscoffee.com/news/latte-art-for-taste-buds monthly 0.5 2021-10-22 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1612220651706-WBIEH6XY12FZ3OE0CJJN/image.jpg Blog - Latte art for taste buds https://www.peacockscoffee.com/news/introducing-filter-coffee-in-the-shop-menu monthly 0.5 2021-02-01 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1612220651706-WBIEH6XY12FZ3OE0CJJN/image.jpg Blog - Introducing filter coffee in the shop menu https://www.peacockscoffee.com/news/1-euro-for-an-espresso-is-that-fair monthly 0.5 2021-02-01 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1612220330022-1JERKLGZ3HLZ5YV4AL5B/image.jpg Blog - 1 euro for an espresso, is that fair? 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His work is spread across small family farms: El Caotal, El Linaje, Mi Querencia and La Victoria, for a total of just four hectares. These plots are the result of generations of care, knowledge and a deep connection to Venezuelan agricultural identity. Víctor represents a rare and precious reality in today’s specialty coffee world: a small-scale Venezuelan producer committed to quality, biodiversity and the preservation of local varieties. His work contributes to keeping Venezuela alive on the specialty coffee map, an origin still underrepresented despite its extraordinary potential. His dedication was nationally recognised at EICEV 2023 (Encuentro Internacional de Cafés de Especialidad Venezolano), where he earned a prestigious award with a 100% Venezuelan Monte Claro lot scoring 90.11 points, confirming Boconó as one of the most promising regions in the country. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/94c4fe48-df52-43e1-9dc7-dd87a4edbffd/imagen10+%282%29.jpg Coffee - El Linaje - Venezuela - About agroforestry, variety and processing Víctor’s farms are a clear example of true agroforestry. There is no monoculture: coffee grows alongside banana and plantain trees, fruit trees and native shade species, creating a biodiverse Andean ecosystem. This natural balance improves soil health, water retention and long-term resilience, while preserving the surrounding environment. All cultivation is chemical-free, relying instead on traditional soil-preserving practices and meticulous hand-picking. During harvest, some trees are visited up to thirty-five times, ensuring that only perfectly ripe cherries are selected. This coffee is a Villanueva variety, grown at 1,550 meters above sea level. Villanueva originates from the state of Lara and is a natural mutation of Colombia 23 and Colombia 26. (two rust-resistant red cherry Arabica varieties developed by Cenicafé). This mutation transformed the cherry colour from red to yellow and revealed a variety that thrives in moist soils with abundant water. In the cup, Villanueva expresses its full potential when processed as honey or natural, developing far more complexity than with washed processing. For this lot, Víctor chose a honey process. First cherries are fermented in anaerobic environment for 48h, then depulped and fermented again for 48h with their own mosto. Following is a 25 days drying time. We think it tastes like grape, hibiscus, cherry. https://www.peacockscoffee.com/coffee/p/san-cristobal-guatemala monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/cc626e21-cb1b-48bf-bc73-509579b904e3/IMG_2251.jpeg Coffee - San Cristóbal el Alto - Guatemala - IMG_2251.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/9e7e8697-bb5f-4bdf-8d7f-38b9df6bc256/IMG_4804.jpeg Coffee - San Cristóbal el Alto - Guatemala - IMG_4804.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/9349c1cb-98f5-4727-b14a-1df55abe1405/IMG_4637.jpeg Coffee - San Cristóbal el Alto - Guatemala - IMG_4637.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/cc626e21-cb1b-48bf-bc73-509579b904e3/IMG_2251.jpeg Coffee - San Cristóbal el Alto - Guatemala - About the producer This coffee comes from a small plot in San Cristóbal el Alto, a mountainous area overlooking Antigua, Guatemala. The plot is located at 2,000 meters above sea level, at this altitude, coffee grows slowly, shaped by a distinct microclimate that defines much of Antigua’s character. It is cultivated by small producers of the area, farming small plots in a landscape that has gone through profound transformation. The land itself carries an important story. Years ago, this plot was heavily deforested and the soil depleted due to resource extraction. What we see today is the result of a long recovery process: the land was gradually restored and replanted, choosing coffee as a tool for regeneration rather than exploitation. Planting coffee here was not only an agricultural decision, but an environmental one, a way to rebuild soil structure, restore biodiversity and give long-term value back to the land. Today, the plot stands as an example of how coffee can play an active role in landscape recovery when approached with care and patience. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/019a7a70-6241-4690-9886-01e06cb39016/IMG_4585.jpeg Coffee - San Cristóbal el Alto - Guatemala - About shade system, variety and processing Here coffee grows under a shade system alongside native trees and vegetation, surrounded by protected forest. This approach helps protect the soil, retain moisture, and create a more resilient ecosystem, especially important at high elevations like this. The varieties planted are Bourbon and Caturra, both well suited to Antigua’s altitude and climate. Rather than pushing experimentation, this coffee is processed using a classic natural process, with no added or experimental fermentation. Cherries are carefully selected and dried slowly, allowing the variety and terroir to express themselves clearly. At 2000 masl, the impact of altitude and microclimate becomes unmistakable: structure, clarity and depth come not from processing tricks, but from place. In the cup we think it tastes like blood orange, caramel and maple syrup. https://www.peacockscoffee.com/coffee/p/jenner-cotuc-guatemala monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/d537db5b-37f1-4def-8268-b60ebef0aee4/DSC_0626.jpeg Coffee - Jenner Cotuc - Guatemala - DSC_0626.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/0961ca11-51b7-4c67-9d0b-29459d4afd1e/IMG_6400.jpeg Coffee - Jenner Cotuc - Guatemala - IMG_6400.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/4432ea69-e7be-4475-bb6d-796d8df9c4d2/IMG_3435.JPG Coffee - Jenner Cotuc - Guatemala - IMG_3435.JPG https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/4db0ea5c-8f0a-41d1-8395-34f9aa27d1d3/IMG_6370.jpeg Coffee - Jenner Cotuc - Guatemala - IMG_6370.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/0961ca11-51b7-4c67-9d0b-29459d4afd1e/IMG_6400.jpeg Coffee - Jenner Cotuc - Guatemala - About the producer We first met Jenner Cotuc in 2024 and returned in 2025 to visit his farm. This coffee comes from Pajulya’, a parcel located in San Pedro La Laguna, near the Lake Atitlán in the Sololá region of Guatemala, at 1800 meters above sea level. The name Pajulya’ comes from the Tz'utujil Mayan language and means “place of water”, highlighting the deep relationship between land, water and cultivation in this area. From the very beginning, it was clear that Jenner represents a new generation of producers around Lake Atitlán: deeply rooted in tradition, yet technically prepared and forward-looking. Jenner’s journey in agriculture began early. Raised in a coffee-growing family, he chose to formally study Agronomy, graduating as an Agricultural Engineer from the University of San Carlos of Guatemala after eight years of dedicated academic training. His approach to coffee is grounded in discipline, observation and long-term thinking. Although surrounded by coffee since childhood, it was in 2020 that Jenner took an active role in production, assuming responsibility within the family farm. Since then, he has developed strong expertise across multiple processing methods and fermentations, always with a clear focus on quality in the cup. One of the most important milestones in his journey has been the transition from cherry producer to specialty coffee producer, gaining regional recognition and beginning to shape a clear and personal identity for his work. Collaborating with Jenner is a pleasure for us. His work reflects the future of specialty coffee in the Sololá region: innovative, technically driven and deeply connected to its cultural roots. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/4db0ea5c-8f0a-41d1-8395-34f9aa27d1d3/IMG_6370.jpeg Coffee - Jenner Cotuc - Guatemala - About agroforestry, variety and processing Jenner’s project is called Cotuc Mayan Specialty Coffee, a name deeply connected to Mayan heritage. Cotuc derives from K’OTUQA’, a term mentioned in the Popol Wuj, the sacred book of the Mayan people. More than a name, it represents memory, lineage and belonging: “what emerges from us” from land, community and shared history. The surname Cotuc comes from Jenner’s father, Francisco Cotuc, who passed down values of respect, discipline and love for coffee from an early age. The farm follows an agroforestry approach, integrating coffee plants within a biodiverse ecosystem that promotes soil health, resilience and long-term sustainability. Shade management and environmental balance play a central role in Jenner’s farming philosophy. The variety is Caturra, processed as a 96-hour anaerobic natural. The result is a coffee that combines innovation and terroir, expressing both Jenner’s technical precision and the unique environment of Lake Atitlán. In the cup we think it tastes like blueberry, cacao and dried apricot. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/4432ea69-e7be-4475-bb6d-796d8df9c4d2/IMG_3435.JPG Coffee - Jenner Cotuc - Guatemala - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://www.peacockscoffee.com/coffee/p/las-lajas-guatemala monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/b1cfed3d-3560-4054-bf63-c44e4807f95c/DSC_0819.jpg Coffee - Las Lajas - Guatemala - DSC_0819.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/5f45de87-313b-438b-b4dd-8310725fa545/WhatsApp+Image+2025-12-16+at+00.53.41.jpeg Coffee - Las Lajas - Guatemala - WhatsApp Image 2025-12-16 at 00.53.41.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/f301ec33-814e-4297-aefe-cf3a4f1e67f1/DSC_0809.jpeg Coffee - Las Lajas - Guatemala - DSC_0809.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/74b2944a-0d5c-4e20-833b-b75e9d381c40/DSC_0808.jpeg Coffee - Las Lajas - Guatemala - About the producer Las Lajas is a 6-hectare farm located at 1900 meters above sea level in the Sololá department, near the stunning Lake Atitlán. The farm is run by Luis Sanchez, an agronomist and fermentation expert, who not only manages Las Lajas with care but also supports local producers in the region with fermentation techniques. We had the privilege of visiting Luis in December 2025, spending time with him, learning about his meticulous approach to coffee cultivation and tasting some of the exceptional coffees he produces. His dedication to quality and deep knowledge of coffee processing are evident in every cup. We are thrilled to feature coffee from Las Lajas as Luis is a young, passionate and incredibly experienced producer, whose work is helping to shape the future of specialty coffee in the region. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/5f45de87-313b-438b-b4dd-8310725fa545/WhatsApp+Image+2025-12-16+at+00.53.41.jpeg Coffee - Las Lajas - Guatemala - About agroforestry, variety and processing At Las Lajas, coffee grows under the shade of native trees such as Inga and Chalum, supporting a rich agroforestry system and serving as a strong example of regenerative agriculture in practice. This shaded environment promotes biodiversity, soil health and slower cherry maturation, contributing to greater complexity in the cup. The variety is Caturra, processed using a carefully controlled double fermentation. Cherries first undergo 48 hours of anaerobic fermentation in sealed plastic bags. After depulping, the coffee is transferred to tanks for a second fermentation lasting 192 hours, during which IPA yeast is inoculated to guide and enhance flavor development. This combination of growing conditions and precise fermentation results in a vibrant, intense and tropical flavor profile. In the cup, we find notes of ripe pineapple, chocolate liquor and toffee. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/2fdaaf8a-b1cc-468d-9e46-a575b3900dbd/_DSC9612.jpg Coffee - Las Lajas - Guatemala - Additional notes We first encountered Luis’ IPA yeast–fermented Caturra in Guatemala in December 2025, and it immediately stood out for its intensity and versatility. Shortly after, we knew it would be the perfect choice as our milk-based coffee for the 2026 Italian Barista Championship. Its structure and sweetness shone beautifully through milk, helping us achieve 3rd place in the competition. https://www.peacockscoffee.com/coffee/p/el-morito-guatemala monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/663f5742-9b13-4e24-9cc0-8aa961710259/DSC_0885.jpeg Coffee - El Morito Gesha - Guatemala - DSC_0885.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/02dfaaf7-a231-4bd1-b84a-cac190cf71ec/DSC_0904.jpeg Coffee - El Morito Gesha - Guatemala - DSC_0904.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/7d2884aa-30d0-4a69-9b37-1375ed29c7d6/DSC_0879.jpeg Coffee - El Morito Gesha - Guatemala - DSC_0879.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/8d2693a3-d388-4293-8b96-d08600f5f46b/DSC_0874.jpeg Coffee - El Morito Gesha - Guatemala - About the producer Visiting El Morito in December 2025 was a defining moment of our journey in Guatemala. The farm is located in the Jalapa department, approximately 3 hours from the capital Guatemala City. El Morito sits at elevations reaching 2200 masl. At this height, the climate is consistently cool and humid, with significant day–night temperature shifts. These conditions slow cherry maturation, allowing sugars and organic acids to develop gradually, resulting in increased sweetness, structure and aromatic complexity in the cup. Walking through the farm gave us a tangible sense of scale and intention. Large portions of the land (more than 60%) remain protected forests, creating a stable microclimate and preserving biodiversity. The coffee trees grow in an environment shaped over time, not optimized for short-term yield, but for long-term balance and resilience. Organic compost is produced on-site to feed and enrich the soil, reinforcing this long-term approach. During our visit, we witnessed the careful attention paid at every stage of production, from shade management to variety selection. El Morito’s work and vision were recognized at the highest level when this washed Gesha achieved 2nd place at the 2025 national Cup of Excellence, consolidating the farm’s long history of top placements. For us, this recognition goes beyond a score. It reflects years of intentional decisions at origin, choices that prioritize quality, environmental stability and consistency over time. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/82f39018-b627-47ff-a6bb-941b4e23f0f4/IMG_7374.jpeg Coffee - El Morito Gesha - Guatemala - About agroforestry practices, variety and processing El Morito’s approach to quality begins with how the coffee grows. The farm is surrounded by protected forests and the coffee trees themselves grow under a carefully managed shade system, under the shade of different trees such as cypress, pines, gravilea and others. This intentional agroforestry design moderates temperature, protects the plants from extreme conditions and slows cherry maturation. The longer ripening period allows sugars and acids to develop more gradually, building the foundation for exceptional sweetness and complexity in the cup. The variety is Gesha, chosen not only for its expressive potential but also for how it responds to this high-elevation, shaded environment. Under these conditions, Gesha develops a refined aromatic profile and a vibrant, elegant acidity, without losing structure or balance. Cherries are hand-picked only at peak ripeness, when sugar concentration is at its highest. After harvest, the coffee undergoes a washed, aerobic fermentation lasting 72 hours, with temperatures carefully controlled and never exceeding 20°C. This fermentation style preserves microbial balance, enhances clarity and supports the floral and citrus characteristics typical of the variety. The result is a wonderful cup profile: bright orange and pink grapefruit acidity, layered with delicate jasmine florality and a sweet lingering finish. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/ebbef5e1-cca9-4041-a2ec-81c57a776dd4/_DSC9536.jpg Coffee - El Morito Gesha - Guatemala - Additional notes We sourced this coffee with the help of our amazing friend Teco in Guatemala. This Gesha lot stood out so much to us that we decided to present it at the Italian Barista Championship 2026, achieving 3rd place. https://www.peacockscoffee.com/coffee/p/excelsa-india monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/86106fda-c25c-4208-878f-ac9343385a7a/IMG_2521.jpeg Coffee - Excelsa - India https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/65747ee6-c727-4a64-8ea1-4dbbdeda1126/illustrazioni+cartoline_mooleh+excelsa.jpg Coffee - Excelsa - India - illustrazioni cartoline_mooleh excelsa.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/510ddb4e-12bb-4e0e-979c-0ee0d2a1cade/image_6487327.JPG Coffee - Excelsa - India - About Excelsa Traditionally, coffee farms in India planted Excelsa trees along their borders. These trees served a dual purpose: marking the farm's boundaries and providing an additional source of income. However, many farms have removed Excelsa in recent years due to the challenges of harvesting and its susceptibility to berry borer if left unpicked. With over 128 species in the Coffea species, the focus has primarily been on Arabica and Robusta. Excelsa offers a unique opportunity to explore new flavor profiles as well as the potential to play a significant role in the future of coffee production. Excelsa beans are smaller and rounder than their more common counterparts. Local growers often group Excelsa with Liberica under the name "Mara Kaapi," meaning "Tree Coffee" in the local language. DNA testing has confirmed the authenticity of Mooleh Manay’s Excelsa plants. Also the Excelsa grown here has been tested for its caffeine content which is 0.9% - 0.98% which is lower caffeine than Arabica. Excelsa lower caffeine content and unique flavor profile make it an attractive option for coffee lovers, while its potential as a climate-resilient coffee species could help to create a more sustainable and resilient coffee industry. We are proud and happy to collaborate with such fantastic producers who research and explore the potential of Excelsa. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/86106fda-c25c-4208-878f-ac9343385a7a/IMG_2521.jpeg Coffee - Excelsa - India - About the producer and processing Produced by our friends Komal and Akshay who we were privileged to visit in 2023 at their beutiful farm. Mooleh Manay estate is located near the beautiful backwaters of the Harangi Reservoir in Coorg, Karnataka. The producers take a data-driven approach to farming and coffee processing, believing that data is essential for optimizing agricultural practices and ensuring the highest quality coffee production. The farm cultivates a variety of coffee species, including Arabica, Robusta & Excelsa, and uses meticulous processing methods to bring out the best the coffee has to offer. The farm is something truly unique, with coffee shade grown in a fantastic agroforestry system. As well as producing amazing coffee at Mooleh Manay, Komal and Akshay run SICC (South India Coffee Company). SICC Labs is the research and development wing of the South India Coffee Company. SICC Labs focuses on low-intervention Coffea species for the future, aimed at climate-proofing coffee and coffee agricultural practices. Harvesting Excelsa is challenging due to the sheer size of the tree: one needs to climb the tree with the help of a ladder and harvest the fruit from the branches. This lot is from the Mooleh Manay Estate is a natural anaerobic lot showcasing atypical high sweetness, low acidity and a long liquorice like aftertaste. Post harvesting , the coffee is brought to processing center, where lower-density cherries, often unripe or damaged, are removed by floating them in water. Anaerobic Fermentation (84 hours): The cherries are then placed in sealed tanks for 84 hours, following fermentation, the cherries are transferred to a polyhouse for drying. The cherries are placed on raised beds for optimal airflow and even drying. They are continuously raked to ensure consistent moisture loss throughout. Once the coffee beans reach the desired 11% moisture content, they are ready for storage. The bagged coffee is allowed to rest for two months, allowing the coffee to further develop and mature. In the cup we think it tastes like: liquorice root, cacao and dried apricot. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/cb344dba-1b7c-46a3-8ae4-6775892df6db/IMG_2451.jpeg Coffee - Excelsa - India - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://www.peacockscoffee.com/coffee/p/bajawa-indonesia monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/a59bc3a0-1c55-4783-b773-8b0aa001c80d/bajawa2.jpg Coffee - Bajawa - Indonesia https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/3ba0800e-df13-4289-a562-487ed34a1cd7/bajawa1.jpg Coffee - Bajawa - Indonesia - bajawa1.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/3ba0800e-df13-4289-a562-487ed34a1cd7/bajawa1.jpg Coffee - Bajawa - Indonesia - About the producers In the Bajawa region, in the heart of Indonesia, Arabica plantations thrive at altitudes between 1200 and 1500 masl. Here, the climate and volcanic soil combine to produce beans of outstanding quality. The secret behind this land's fertility lies in the presence of three active volcanoes: Inerije, Wolobobo, and Ebulobo. Their mineral-rich soils provide the perfect environment for coffee plants to flourish. Still, the total area dedicated to Arabica cultivation remains modest, covering less than 10,000 hectares, estimates range between 5,000 and 10,000. As a recognized participant in the Slow Food Coffee Coalition, Bajawa Forest Coffee also embraces transparency, environmental responsibility and the empowerment of local communities in the global coffee value chain. The land is often highly fragmented: on average, farmers manage just one hectare each, and many do not have formal land titles. Much of the area is managed communally, under the system known as “tanah adat”, or “ancestral land.” These collective plots are granted to families under strict community rules, which prohibit selling the land or using it for purposes other than those agreed upon by the group. This lot represents a coffee born not just from the land, but from the rich tapestry of tradition, community, and unspoiled nature that surrounds it. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/26fa95c4-77ea-4ee0-9196-99fe4f76822d/bajawa2.jpg Coffee - Bajawa - Indonesia - About agroforestry practices, variety and processing What truly distinguishes Bajawa coffee is its foundation in traditional agroforestry practices. Here, coffee is not cultivated in open fields but thrives under the natural canopy of forested ecosystems. Many of the plants grow semi-wild, interspersed among native trees and other vegetation, without chemical treatments or intensive farming techniques. This biodiverse environment fosters spontaneous hybridization between coffee varieties, a naturally occurring process that contributes to the genetic richness of the crop and offers intriguing potential for further study. Much of the coffee is grown within protected, state-owned forests, where the integration of agriculture and conservation is carefully regulated. Local authorities permit cultivation only under strict conditions: tall indigenous trees must be preserved, maintaining the forest's structure and ecological integrity. This method not only protects biodiversity and prevents soil erosion but also mitigates the risk of wildfires by keeping the forest intact. This approach reflects a deeply rooted respect for the land, blending ancestral knowledge with sustainable stewardship. The result is a coffee shaped as much by the forest as by the farmers, embodying a rare harmony between tradition, community, and the living landscape. S795, natural S795, also known as Selection 795, is a notable Arabica coffee cultivar developed in India during the 1940s. It emerged from a cross between the Kent variety (a Typica hybrid) and S288, a natural hybrid of Arabica and Liberica. This breeding aimed to combine high yield with resistance to coffee leaf rust (CLR), a significant disease affecting coffee plants. Notably, in Indonesia's first Cup of Excellence competition in 2021, twelve of the top 26 coffees featured S795, either as a single variety or part of a blend, highlighting its esteemed status among specialty coffees. In the cup we think it tastes like: cherry, prune and pink peppercorn. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/ca41e88a-3624-491a-9c55-844ed40c2b74/pavoni.png Coffee - Bajawa - Indonesia - Metti in risalto Di qualunque cosa si tratti, il modo in cui racconti la tua storia online può fare la differenza. https://www.peacockscoffee.com/coffee/p/bajaverapaz-guatemala monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/336e87e0-65d5-49eb-aefa-fa60a802b033/IMG_6403.jpg Coffee - Baja Verapaz - Guatemala - IMG_6403.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/f5dc1828-9d92-44da-a14c-7299cc3c7f21/illustrazioni+cartoline_Baja+Verapaz.jpg Coffee - Baja Verapaz - Guatemala - illustrazioni cartoline_Baja Verapaz.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/efc9f2d1-651c-45b1-8e5e-fee3c18a0b22/Multimedia+%2821%29.jpeg Coffee - Baja Verapaz - Guatemala - About the producers In the highlands of Rabinal, Baja Verapaz (1400–1800 masl), coffee farming is deeply rooted in community life. Most producers are smallholders from the indigenous Poqomchi’ and Q’eqchi’ peoples, cultivating less than 2 hectares each. For generations, they have cared for their land and coffee plants with an artisanal approach, selective hand-picking, attention to soil health and a focus on quality over volume. Farming here is not just agriculture but a way of preserving heritage, livelihoods and a connection to the land. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/ed11d800-bfaf-45f2-a632-5d691e5e235e/Multimedia+%2818%29.jpeg Coffee - Baja Verapaz - Guatemala - About agroforestry practices, variety and processing Coffee in this region is grown within complex agroforestry systems, shaded by chalum, gravilea and avocado trees. These diverse canopies regulate temperature, enrich the soil, preserve water microbasins and support pollinators, making biodiversity a foundation for resilience and cup quality. The soils, a mix of volcanic and limestone, are rich in potassium, phosphorus and calcium, while the cooler climate slows cherry maturation, allowing for the development of vibrant acidity and layered sweetness. This lot is 100% Catuai, harvested selectively at peak ripeness and processed with care. After flotation to separate by density, cherries are depulped and fermented for 36–48 hours depending on the weather, then washed, sorted again and dried on nylon sheets, with plans to transition to raised beds. Continuous improvements, from extended fermentations to better nutrition management. reflect the producers’ commitment to raising the bar with every harvest. In the cup we think it tastes like: blackcurrant, hazelnut and green apple. https://www.peacockscoffee.com/coffee/p/josearguello-mexico monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/483f3eaf-e92f-490e-b20a-93d89da0f487/881A0D76-F860-484C-A4DF-37B69B584320_1_201_a.jpeg Coffee - José Argüello - Mexico - 881A0D76-F860-484C-A4DF-37B69B584320_1_201_a.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/6b871f4d-b676-456e-bb7e-f61a0f2261ae/illustrazioni+cartoline_Finca+Santa+Cruz.jpg Coffee - José Argüello - Mexico - illustrazioni cartoline_Finca Santa Cruz.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/81d7eae8-dccf-4eaa-943a-34ca42be219e/josemexi.jpg Coffee - José Argüello - Mexico - josemexi.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1258eb3b-2b4c-47e4-a395-ed2f5d97eda6/1ST-PLACE-Cruz-Jose-Arguello-Micelio-COE-Mexico-2025-IMG_8008.jpg Coffee - José Argüello - Mexico - 1ST-PLACE-Cruz-Jose-Arguello-Micelio-COE-Mexico-2025-IMG_8008.jpg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1c41874c-d0a2-417d-a088-2e95f9aa89c5/FDC72DDD-AE4A-4E1F-B27C-F0BC6E93D5B9_1_201_a.jpeg Coffee - José Argüello - Mexico - FDC72DDD-AE4A-4E1F-B27C-F0BC6E93D5B9_1_201_a.jpeg https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/81d7eae8-dccf-4eaa-943a-34ca42be219e/josemexi.jpg Coffee - José Argüello - Mexico - About the producer José Argüello is a third-generation coffee grower who learned the craft from his father, a respected producer in Chiapas. In 2014 he purchased Finca Santa Cruz, located in La Concordia at 1700 masl, bordering the Triunfo Biosphere Reserve, one of Mexico’s most ecologically important forest systems. From the start, José set out to build a farm grounded in precision agriculture, environmental conservation and high-end specialty production. Finca Santa Cruz has become known for its quality-forward approach, beginning with its first participation in the Cup of Excellence in 2019, placing first with the natural Gesha. The estate repeated this success in 2021 and 2022, becoming the first farm in history to win three consecutive national COE competitions. José runs the project together with his sister Karen, who manages sales and market access. The two plan to open a café in Tuxtla, helping bring high-quality Chiapas coffee closer to local consumers. José is also the director of CAFECO, a regional cooperative that supports producers in marketing their coffees and improving the prices they receive. The surrounding area is rich in native Inga shade trees, forming a biodiverse agroforestry landscape that protects soils, supports fauna and integrates coffee production into the natural rhythm of the reserve. José’s long-term goal is to gradually grow production while continuing to improve quality and expand his international presence. https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1c41874c-d0a2-417d-a088-2e95f9aa89c5/FDC72DDD-AE4A-4E1F-B27C-F0BC6E93D5B9_1_201_a.jpeg Coffee - José Argüello - Mexico - About agroforestry practices, variety and processing Finca Santa Cruz cultivates Bourbon, Typica, Yellow Caturra and small amounts of Geisha. This lot is the Bourbon variety, beloved in specialty coffee for its excellent cup quality and suitability for high altitudes, Bourbon traces its heritage to Yemen. French missionaries introduced it to Bourbon Island (now La Réunion) in the early 1700s, where it thrived and gave the variety its name. Though susceptible to major diseases, it remains one of the most influential genetic lines in Arabica, foundational to many modern cultivars and available today in both red and yellow forms. At Finca Santa Cruz, the washed process is carried out with an emphasis on cleanliness, precision and consistency. • Cherries are selectively handpicked to ensure only ripe fruit enters the workflow. • On the farm, José pulps the coffee and ferments it for around 24 hours, carefully monitoring conditions to maintain uniformity. • After fermentation, the parchment is washed in clean water and moved to patios. • Drying takes place on patios for approximately 14 days, during which the parchment is raked frequently to promote even drying and prevent defects. The farm’s agroforestry system, anchored by Inga shade, healthy soils and proximity to the Triunfo reserve, supports both ecological resilience and cup quality, allowing the coffee to grow in harmony with the surrounding forest rather than in conflict with it. In the cup we think it tastes like: orange, peach jam and cacao. https://www.peacockscoffee.com/training daily 0.75 2026-04-05 https://www.peacockscoffee.com/training/training monthly 0.5 2025-07-29 https://www.peacockscoffee.com/training/p/peacocks-coffee-academy-professional-brewing monthly 0.5 2025-10-02 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/df05f6af-406a-4076-9f67-848848b56997/IMG_8362.jpg Training - Professional brewing (3 hours) https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/adaf649e-9b69-4fe3-a2b6-4d39d0eec55e/IMG_0435.jpeg Training - Professional brewing (3 hours) https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/f004a714-3ecc-4970-8709-106263e298fa/IMG_7579.jpeg Training - Professional brewing (3 hours) https://www.peacockscoffee.com/training/p/basics-of-roasting monthly 0.5 2026-02-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/c4100fff-603c-4ff1-b463-ba79df78d23f/DSC_5375.jpeg Training - 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Guest shift (8 hours) https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/17ffc336-479a-4631-a0fb-07531193db46/IMG_0260.jpeg Training - Guest shift (8 hours) https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/29ee693b-8148-4a6c-903a-1e53c70ecd3d/IMG_8020.jpeg Training - Guest shift (8 hours) https://www.peacockscoffee.com/equipment daily 0.75 2026-04-04 https://www.peacockscoffee.com/equipment/ceramics monthly 0.5 2026-04-05 https://www.peacockscoffee.com/equipment/equipment monthly 0.5 2026-04-05 https://www.peacockscoffee.com/equipment/p/hario-v60-drip-decanter monthly 0.5 2025-02-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/1613947964935-I84V1I2UPBNUX3QTW7TZ/Equipment-Hario-Coffee-decanter.jpg Equipment - Hario V60 Drip Decanter https://www.peacockscoffee.com/equipment/p/hario-immersion-dripper-switch-ceramic-02 monthly 0.5 2026-04-06 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/efbeb265-fb5f-4a9b-8928-73829b3b6b3c/Hario+Switch+3.png Equipment - 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Hario Cafe Press Slim S Black https://www.peacockscoffee.com/equipment/p/stainless-steel-coffee-grinder-mini-black-pro monthly 0.5 2026-04-05 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/cd9314a7-062c-45e9-8635-4e2f1cff6b93/HARIO_CMS-B_AMB+%282%29.png Equipment - Hario Mini Black Pro Grinder https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/6970a668-a99e-44f5-aed3-6d0c7da1806a/HARIO_CMS-B_AMB+%281%29.png Equipment - Hario Mini Black Pro Grinder https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/dcbe3cb1-99f5-4dd3-84ab-f75fe7b74b09/Hario-Mini-Black-Pro-Grinder.jpg Equipment - Hario Mini Black Pro Grinder https://www.peacockscoffee.com/equipment/p/origami-pinot-flavor-cup monthly 0.5 2026-04-05 https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/0d761c3f-942f-4f2f-8134-a76aa71f0e0e/Origami-Pinot-Flavor-Cup-black.jpg Equipment - Origami Pinot Flavor Cup https://images.squarespace-cdn.com/content/v1/5feef4030400f40890046bfc/63a047de-56b5-4170-a456-20505fd40476/Origami-Pinot-Flavor-Cup-white.jpg Equipment - 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The World Atlas of Coffee