Peach From Los Patios, in Gigante – Huila

Straight from our Processing HQ – Los Patios, in Gigante, Huila, we bring you Peach —
Our first successful Co-Fermentation process.

Developed by our Research & Development team, this lot aims to elevate the beautiful
and delicate profile of Geisha, striking it with the sweet notes of peach.

We buy de-pulped cherries from various producers in the region, whose farms range
from 1,600 – 1,900 m.a.s.l and are an average of 3 Ha in size. Before delivering the wet
parchment to Los Patios, these producers handle the first stage of the processing with
12-hour aerobic fermentation in cherry.

Once at Los Patios, our R&D department adds the commercial peach concentrate, along
with our own proprietary solution to the de-pulped coffee. There is an additional
fermentation during this stage, but more so the focus is a transfer of the precursors
available within our peach concentrate + proprietary solution.

This fermentation and absorption phase lasts for 2 days until the coffee is drained and
placed to dry at Los Patios for between 12 – 16 days, where it is monitored and rotated
constantly to ensure an even drying.

Engineering Our Very Own Coffee Process

At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost
importance, and embryo preservation was one of our key goals while developing
processes. We are thrilled to have found success again with Mellow Yellow, while also
preserving the physical quality of the beans.