Trust The Process - Peach Party Sidra

8 oz. can$26

  • Light Roast
  • Natural Process

A delicious, stand-out, not to be missed coffee! Our limited collection Trust the Process is back with an exceptional natural from the innovative experimental farm Finca Juan Martin in Cauca, Colombia. Nicknamed "Peach Party" this unique cup is simply bursting with sweet fruit flavors.

Tasting Notes

  • Peach Candy
  • Peaches and Cream
  • Strawberry
  • Hibiscus
  • Juicy Orange





2050 masl





Green Cost


Hario V60

The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.

Sourcing & Processing

Cacua, Colombia
Cacua, Colombia

Finca Juan Martin is an experimental farm located in the Sotara highlands near Popayan, Cauca, Colombia. The stable climate and rich volcanic soil of this region are ideal for growing specialty coffee. Owned and operated by coffee development company Banexport, the farm focuses on innovative environmentally-conscious cultivation, harvesting, and processing. Juan Martin also provides educational opportunities and jobs for the local community.

Banexport, created by Colombian brothers Julian and Jairo Ruiz in 2005, is committed to producing coffees with high standards of sustainability and ethical values, paying fair prices to growers, reducing waste, and using environmentally friendly processes.

Natural Process Coffee - Finca Juan Martin in Cauca, Colombia
Natural Process Coffee - Finca Juan Martin in Cauca, Colombia

Sidra is an interesting varietal that, according to the non-profit organization World Coffee Research, may not have a clear genetic identity. It is generally believed to be native to Ecuador and is thought by some to be an "unreleased" experimental cross-breed (a mix of Typica and Bourbon) developed by Nestlé . However, more recent testing has shown samples of Sidra to be genetically similar to Ethiopian landrace varietals, sharing their sweet, fruity, and floral characteristics.

Only the ripest cherries were selected for this natural process. They were hand sorted, float-sorted, cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. Due to the high humidity and rainy climate, the coffee was moved consistently throughout the curing process.

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