Los Patios

Los Patios undergoes a process developed by Coffee Quest called, "Solsticio". It undergoes multiple 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. A solution is prepared and undergoes an external controlled fermentation, before being added to the coffee, so that all available precursors are ready for the next step. In the final stage of fermentation the solution is added to the de-pulped cherries. 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 reache