<p dir="ltr"><span>Notes: Strawberry, white chocolate &amp; custard</span></p> <p dir="ltr"><span>Origin:</span><span> La Plata, Colombia, 1600-1900 masl</span></p> <p dir="ltr"><span>Producer: The Coffee Quest</span></p> <p dir="ltr"><span>Coffea:</span><span> Arabica</span></p> <p dir="ltr"><span>Variety: Castillo</span></p> <p dir="ltr"><span>Process:</span><span> Honey/ Red Fruit Co-fermentation</span></p> <p><span>The proccessing station buys 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.</span></p> <p><span>Once at Los Patios, the R&amp;D department adds the commercial red fruit 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 the scarlet concentrate + proprietary solution. </span><span>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.</span></p>