Colombia Los Patios Solsticio Special Fermentation

$24.00$112.00

mint - chocolate - plum - mango

This is an experimental lot from The Coffee Quest, an importer and developer based in Austin, with multiple offices and employees in Colombia itself. The coffee they purchase and import range from high end bulk lots through specialty nanolots, of which this coffee is an example.

We have purchased a handful of their small lots over the last couple of years, but this is a first, in that the coffee was processed by TCQ itself, at their processing headquarters, called Los Patios, located in Gigante, Huila. Many of the smallholders that The Coffee Quest deals with do not yet have the infrastructure required to produce exceptional coffee, and so TCQ has started to purchase small amounts of high quality coffee cherry to finish and dry at their station. The goal is not simply to produce good coffee, but to gather information through experimentation that can be shared with farmers, and create processes that can be replicated at farm level.

With this particular microlot, coffee is de-pulped and undergoes primary dry fermentation at the farm. But once it arrives at Los Patios, the coffee is added to a fermented “fruit juice” solution, before undergoing a final (and brief) anaerobic fermentation, after which it is slowly dried on patios under canopy. It’s a bit convoluted, but the results in the cup speak for themselves.

On to the coffee! The dry grounds smell really great. I was excited when I first cupped this coffee, because of the herbal character of the fragrance. It reminded me of Andes candies: mint, coupled with a fudge-like sweetness. Since then, along with mint, I’ve also gotten cardamom from the dry grounds. It can sometimes be difficult to nail these notes down, but regardless of how the fragrance registers for you, it absolutely provides a wonderful, cooling, leafy spice, along with sweet and toasty chocolate.

In the cup, the brewed coffee accents the chocolate and minty spice. But another dimension of fruit opens up as well. There is a dark, even black character, like plum and raisin. But as you sit and sip, you realize that there is also a fruit acidity that alludes to something like pineapple, or mango. It’s an extremely complex, nuanced and unique cup of coffee that’s also balanced and approachable.

 

Location: huila

Elevation: 1800 MASL

Varietal: castillo field blend

Process: fruit juice co-ferment, washed

 

 

 

ADDITIONAL INFORMATION

This is an experimental lot from The Coffee Quest, an importer and developer based in Austin, with multiple offices and employees in Colombia itself. The coffee they purchase and import range from high end bulk lots through specialty nanolots, of which this coffee is an example.

We have purchased a handful of their small lots over the last couple of years, but this is a first, in that the coffee was processed by TCQ itself, at their processing headquarters, called Los Patios, located in Gigante, Huila. Many of the smallholders that The Coffee Quest deals with do not yet have the infrastructure required to produce exceptional coffee, and so TCQ has started to purchase small amounts of high quality coffee cherry to finish and dry at their station. The goal is not simply to produce good coffee, but to gather information through experimentation that can be shared with farmers, and create processes that can be replicated at farm level.

With this particular microlot, coffee is de-pulped and undergoes primary dry fermentation at the farm. But once it arrives at Los Patios, the coffee is added to a fermented “fruit juice” solution, before undergoing a final (and brief) anaerobic fermentation, after which it is slowly dried on patios under canopy. It’s a bit convoluted, but the results in the cup speak for themselves.

On to the coffee! The dry grounds smell really great. I was excited when I first cupped this coffee, because of the herbal character of the fragrance. It reminded me of Andes candies: mint, coupled with a fudge-like sweetness. Since then, along with mint, I’ve also gotten cardamom from the dry grounds. It can sometimes be difficult to nail these notes down, but regardless of how the fragrance registers for you, it absolutely provides a wonderful, cooling, leafy spice, along with sweet and toasty chocolate.

In the cup, the brewed coffee accents the chocolate and minty spice. But another dimension of fruit opens up as well. There is a dark, even black character, like plum and raisin. But as you sit and sip, you realize that there is also a fruit acidity that alludes to something like pineapple, or mango. It’s an extremely complex, nuanced and unique cup of coffee that’s also balanced and approachable.

 

Location: huila

Elevation: 1800 MASL

Varietal: castillo field blend

Process: fruit juice co-ferment, washed

 

 

 

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