Los Patios Solsticio

Origine: Colombia

Regione: La Plata, Huila

Produttore: Los Patios

Varietà: Castillo

Altitudine: 1.700-2000 masl

Metodo: Triple Fermented

Note: Frutta matura, floreale, dolce, acidità malica. 

Cupping score: 86

Solsticio undergoes three fermentation stages. It start 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 a speical “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 addes 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 see Solsticio as the first step of many, in Coffee Design and Production Development.