Colombia Los Patios Solsticio

Coffee overview

A new center operated by Coffee Quest, Los Patios is home to process experiments that create unique flavor experiences, and also increases green value for the farmers it works with. This Castillo field blend is an excellent example. It is a complex tropical experience, with little of the inherent "Castillo" earthiness to be found. Read the process details at the bottom for the full scoop on this interesting lot.

Coffee flavor profile

Capri Sun, pineapple, raspberry.

Acidity: tropical
Sweetness: tart, complex
Body: ticklish

Brewing evaluation

Rest: 15+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a complex flavor profile full of tropical and stonefruits, and which highlights the apple/pineapple/Castillo "bite" especially in the middle and finish. Lower ratios dampen this characteristic, and blends much of the tropical notes into a fruit punch experience. EY minning produces an outlandish and loud cup.

Filter eval day 13: Gabi 'gentle' recipe of 12g dose, 200g water fits this coffee nicely and provides good balance between sweetness and acidity present in the cup. Process feels minimized here and most of the flavor centers around tropical fruits and fruit punch. Fun cup.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: multiple farmers
Region: Huila
Country: Colombia
Elevation: 1,700-2,000 masl
Variety: Castillo field blend
Process: co-ferment "fruit juice"
Process details: First held in cherry fermentation for 12 hours. Cherries are de-pulped. "Fruit juice" co-ferment is externally fermented before being added to coffee. This co-ferment is added to green coffee for 5 hours of aerobic fermentation, then sealed for anaerobic fermentation for 12 hours. Dried in greenhouse for 12-16 days until reaching target moisture. Coffee is then dry-milled and prepared for export.