BREWING METHODS: Espresso & Filter

SCA SCORE: 90

MOKLAIR RANKING: Prodige

TRACEABILITY: Los Patios, La Plata, Huila, Colombia

FLAVOR PROFILE: Intense Peach, Apricot, Iced Tea!

BODY: Juicy

ACIDITY: Light

PROCESS: Honey + Co-Fermentation

VARIETY: Gesha

The Art of Successful Co-Fermentation

Originating from the Los Patios processing center in La Plata, Huila, this lot is the result of a perfected co-fermentation, designed to enhance the natural delicacy of Geisha with intense and sweet peach notes.

This innovative lot is the result of the meticulous work of the Research & Development team. The depulped cherries come from multiple Geisha producers in the region, who cultivate their coffee trees at altitudes between 1,600 and 1,900 meters on farms averaging 3 hectares.

Before arriving at Los Patios, these producers handle the first stage of processing, with a 12-hour aerobic fermentation in whole cherries.

Once the depulped cherries arrive, a high-quality homemade peach concentrate is added (though the process is far more complex than it sounds). This step triggers additional fermentation, but the primary goal is to transfer aromatic precursors from the peach solution into the coffee.

This fermentation and absorption phase lasts two days, after which the coffee is rinsed and dried for 12 to 16 days at Los Patios, under constant monitoring to ensure even drying.