COLOMBIA LOS PATIOS SOLSTICIO LOT #2

COUNTRY: COLOMBIA

REGION: GIGANTE, HUILA

GROWER: VARIOUS SMALLHOLDERS

ELEVATION: 1700-2000 MASL

VARIETAL: PINK BOURBON

PROCESS: SOLSTICIO PROCESS

PROCESSING STATION: LOS PATIOS

NOTES: hibiscus, agave, lemon sorbet

10oz of whole bean coffee

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SOLSTICIO PROCESS: 

Solsticio was developed by the R&D team at Los Patios, Coffee Quest's processing headquarters in Huila, Colombia. They shared the following info about the solsticio process:

Solsticio undergoes three fermentation stages.
Stage one starts with a communal lot of various varietals, primarily castillo. After an aerobic fermentation of at least 12 hours at the farm the cherries are de-pulped and brought to Los Patios.

In stage two the fruity and tropical notes are developed through the addition of “Fruit Juice, a solution developed by Coffee Quest. This solution undergoes an external, controlled fermentation before being added to the coffee.

In stage three, the “fruit juice” is added to the de-pulped cherries. The cherries undergo a mixed fermentation with an initial aerobic phase right at the beginning for 5 hours, and then an anaerobic phase for another 12 hours.

The coffee enters 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.