COLOMBIA LOS PATIOS SOLSTICIO

Solsticio is the first ever engineered coffee process done at the processing HQ of The Coffee Quest: Los Patios, in La Plata, Huila.

The lot contains cherries from various producers in La Plata, whose farms range from 1700–2000 MASL.

Solsticio undergoes three fermentation stages. It starts 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 the R&D team's “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, the “Fruit Juice” obtained during the second step is added to the de-pulped cherries. This allows the coffee to be exposed to and interacts with the "Fruit Juice". This fermentation is mixed, with an initial aerobic phase right at the beginning for 5 hours, and then an anaerobic phase for another 12 hours. This controlled mixed fermentation creates the profile Solsticio, while preserving the bean’s physical quality and color.

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.

We love the intention put into the design of this process. This is our 3rd time to work with a solsticio lot from The Coffee Quest and this year's offering is delightfully bright, with herbal undertones and a honeyed finish.