peach juice

Discover peach juice, a unique coffee from Los Patios in La Plata, Huila. This innovative coffee enhances the peach flavors from the co-fermentation while staying clean and juicy with notes of candy and apricot.

for this coffee we worked together with The coffee quest, an amazing partner who value coffee and producers, both at origin and locally.

their Headquarters in Huila buy the 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.

At Los Patios, the R&D team adds peach concentrate and a proprietary solution, undergoing a two-day fermentation to infuse the coffee. The coffee is then dried for 12 to 16 days.

Colombia

huila

los patios

various smallholder farms

honey co-ferment

Colombia & castillo

1600 - 1900 m

peach, apricot & candy

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about Los Patios

curious about the story behind this coffee? scroll down to learn more!

  • At The Coffee Quest, their commitment to the entire Coffee Supply Chain has led them to closely collaborate with producers, invest in a dry-mill, and establish a presence at origin. However, a crucial step in the supply chain remained unaddressed until April 2023.

    Introducing TCQ’s Research and Development Team, stationed at origin, with the mission of developing replicable coffee processes that excel on the cupping table—an idea that has taken shape since inception.

    It all began as a vision to elevate the cup quality of coffees from producers facing processing challenges, as well as consistency. Up against market volatility, climate change, and inadequate farm-level infrastructure, we decided to rent drying space in Huila, creating their first processing facility: Los Patios. This initiative allows them to buy cherries from local producers and address the aforementioned issues effectively.

    Located initially in Gigante, but relocated to La Plata, Huila, Los Patios became their central hub for coffee processing and research since June 2022. Under the leadership of Quality Analyst, Alexis Silva, and Regional Coordinator, Alberto Gutierrez, their focus has shifted to also include Co-Fermentation Research, promising improved cupping scores and unique profiles. 

    Farm-based experiments, particularly in adding external yeasts, led to their first consistent process, which they promote under the name of Tropical Coffee.

    Currently, Los Patios stands as their primary Coffee Processing and Research facility, equipped with a lab, trained personnel, and drying patios. The diligent efforts of their R&D Department resulted in successful proprietary processes, such as Solsticio, Bright Yellow and Scarlet.

    They hold high hopes for the future and the untapped potential that Los Patios continues to unveil, allowing them to elevate everyone across the supply chain.


  • bright yellow is a honey co-fermented coffee. it was the first successful co-ferment developed by the coffee quest’s r&d team at Los Patios.

    Co-fermentation in coffee processing involves the simultaneous fermentation of coffee cherries with other fruits or materials, enhancing the flavour profile of the final brew. This innovative technique allows for the introduction of unique and complex tasting notes, as the sugars and acids from the additional fruit interact with the coffee's natural compounds. By carefully selecting compatible fruits, producers can create distinctive coffees that reflect both the essence of the coffee bean and the character of the added ingredients, ultimately offering a new dimension to the coffee experience.

    Bright yellow starts with a 12 hour aerobic fermentation in the cherry by the different producers. Once at Los Patios, the R&D department adds the peach concentrate, along with their 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 the peach concentrate + proprietary solution. The co-fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for 12 – 16 days, where it is monitored and rotated constantly to ensure an even drying.

    the result of this honey co-ferment is a well balanced coffee with juicy peach notes, candy sweetness and some apricot notes.