PRODUCER: Multiple

REGION: Gigante; Huila, Colombia

VARIETY: Castillo

PROCESS: Controlled Mixed Fermentation

ELEVATION: 1700-2000 Masl

Tasting Notes: Blackberry, Mint, Confectioner’s Sugar

STORY: Los Patios was created in 2022 by green coffee importer, The Coffee Quest, as a result of their commitment to the entire Coffee Supply Chain. This initiative led to the substantial investment into their own dry mill, regional presence and collaboration with producers in Huila, Colombia!

Los Patios began as a vision to elevate the cup quality of coffees from producers facing processing challenges, as well as consistency. With additional challenges like market volatility, climate change, and inadequate farm-level infrastructure, TCQ decided to create Los Patios as a way to assist local producers and address the aforementioned issues effectively.

As of now, Los Patios stands as the primary coffee processing and research facility for TCQ. It is equipped with a lab, trained personnel, and drying patios. The diligent efforts of our R&D Department resulted in successful proprietary processes, such as Solsticio, Mellow Yellow and Scarlet.

This particular coffee has undergone the “Solsticio” process. This 3-stage controlled mixed fermentation process starts with the coffees undergoing an aerobic 12 hour fermentation at the farm. The coffee is then depulped and brought to Los Patios where a “Fruit Juice” solution is created with the addition of yeast. In the third and final stage, the “Fruit Juice” obtained during the second step, to the de-pulped cherries. This allows the coffee to be exposed to and interacts with the “Fruit Juice” solution. This fermentation is mixed, with an initial aerobic phase right at the beginning for 5 hours, then followed with an anaerobic phase for another 12 hours. This controlled mixed fermentation creates a unique profile while also preserving the bean’s physical quality and color.

After the 3 stage fermentation process, the coffee is followed by a controlled drying stage in Los Patios for 12 – 16 days, with constant movement and rotation to ensure an even drying. After it reaches 10-11 % moisture, the coffee is stored and stabilized in GrainPro bags, which has been shown to improve and enhance the profile of this lot. This also helps preserve and maintain the proper moisture levels until being sent into the dry-mill.

This coffee really stood out on the cupping table! Sometimes, that can be good and sometimes that can be bad! However, in this case, the coffee was so sweet and complex! Trust me, this makes for a wonderful cup of coffee or espresso….

We roast and ship every Monday & Thursday. Orders must be received by 5PM on Sunday and Wednesday to ensure it gets added to our production. Orders placed after 5PM on on Sunday and Wednesday will be roasted and shipped out the next production day.

Please Note: Taxes have been included in the price.