Colombia - Los Patios - Solsticio

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
• Funky

Experience the vibrant complexity of Colombia's Los Patios region with this playfully crafted single-originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. Three stages of fermentation create a bright, intricate cup brimming with unexpected flavor layers. To us this coffee is the definition of creativity from start to finish while delivering genuine quality. A testament to the innovative spirit that keeps us falling in love with specialty coffee year after year. This is the the kind of bean that sparks conversation and curiosity in the best way! Check all the info below and grab a bag while ya can! We Taste: Mandarin, Mango, Lemongrass Varietal: Mixed, mainly CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Process: "Fruit Juice" Mixed Fermentation MASL : 1700-2000 MASL From Our Friends at Coffee Quest: Straight from our Processing HQ – Los Patios, in La Plata, Huila, we bring you Solsticio — The Coffee Quest’s first brilliantly fruity gem that was designed by our very R&D team. This lot is our first ever engineered coffee process, for which we buy and elevate the quality of cherries from various producers in La Plata, whose farms range from 1,700 – 2,000 m.a.s.l. Solsticio undergoes three fermentation stages. We start with a communal lot of various varieties, Castillo being the main one. After an aerobic fermentation of at least 12 hours at the farm the cherries are de-pulped and brought to Los Patios. In the second stage of fermentation, the fruity and tropical notes are developed thanks to our own “Fruit Juice” recipe. This solution undergoes an external controlled fermentation, before being added to the coffee, so that all available precursors are ready for the next step. In the third and final stage of fermentation,, we add the “Fruit Juice” obtained during the second step, to the de-pulped cherries. This allows the coffee to be exposed to and interacts with our ‘Fruit Juice’. This fermentation is mixed, with an initial aerobic phase right at the beginning for 5 hours, and then an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. phase for another 12 hours. This controlled mixed fermen