Wild Peach – a light roasted omniroast with a peach note
A taste adventure begins
Picture this: Morning mist drifts gently over the volcanic slopes of Guji, Ethiopia, while the first rays of sunlight bathe the ripe coffee cherries at Tero Farm in warm light. This is the setting from which " Wild Peach " comes – our light-roasted omniroast coffee bean, hand-picked by the Coffee Coaching Club.
The Soul of Guji
Tero Farm is located high in the mountains of the Oromia region – at an altitude of 1,800 to 2,200 meters, heirloom varieties thrive on nutrient-rich volcanic soil – an ideal source of nutrients for exceptional flavors and complexity
Fruit meets roasting craftsmanship
With great sensitivity, we roast "Wild Peach" lighter—as an omniroast—to preserve the fruity, velvety intensity of the bean. The result is a coffee as luminous as its origins: peach with a delicate, floating freshness , captures the warmth of the Guji sun, and rounds off in your cup with a velvety body.
The roasting allows these nuances to shine in different preparations – be it espresso, filter or pour-over – typical of an omniroast.
Why “Wild Peach” is so special
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Nature & culture united: Guji is a region where coffee culture is deeply rooted – the true origin of Arabica coffee
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Smooth and multifaceted: The natural, floral notes of berries, peach and jasmine are preserved, as the light roasting brings out the acidity and sweetness to their fullest
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Omniroast versatility: This special roasting makes “Wild Peach” suitable for a wide variety of preparation methods and impresses with balanced acidity, aroma and body
The moment of enjoyment
In your cup, the fruity warmth and elegance melt together—so lightly, you could almost call it an aromatic morning dew. Every sip speaks of the altitude, the soil, and the meticulous craftsmanship—right down to the light roast at the Coffee Coaching Club.
Wild Peach – an espresso experience that takes you on a taste journey to Guji. Ideal for those who love light roasts and prefer fruity nuances.
Suitable for:
There are many ways to prepare coffee, depending on the culture, the appliance, and the desired taste. Here's an overview of common preparation methods:
Classic methods:
- Filter coffee (hand filter, Chemex, electric filter)
- French Press (press pot)
- Espresso machine (portafilter)
- Moka pot (Bialetti, stove pot)
- Turkish coffee (Ibrik/Cezve)
- Percolator
Modern brewing methods & special equipment:
- AeroPress
- Cold Brew (cold extracted, long brewing time)
- siphon/vacuum jug
- Clever Dripper
- Kalita Wave
- Hario V60
Fast & practical:
Regional variants:
- Café de olla (Mexico, with cinnamon and sugar)
- Café Cubano (strong espresso with sugar, Cuba)
- Greek coffee (similar to Turkish coffee)
- Vietnamese coffee (with sweetened condensed milk)
Country: Ethiopia
Region: Guji
Farm: Tero Farm
Cultivation height: 1,800 - 2,200 masl.
Certification: Organic
Varieties: Heirloom
Processing: Natural
