Colombia Los Patios - Peach Co-Ferment
COLOMBIA
LOS PATIOS - PEACH CO-FERMENT
COLORADO PEACH, PEACH CANDY, PINEAPPLE + LEMON DROPS
Our first co-ferment coffee is a stellar entry into the category. Super drinkable yet highly flavorful, this coffee will wow all who taste it. Super peachy and tropical with a juicy and buoyant texture, this coffee is a real special treat. Get some before it disappears!
The vision for the art was executed beautifully by our lead designer and artist, Courtney Gayer. Given the importance of peaches to Western Colorado's agriculture and the delicious peaches from the region, we saw a vision to include them all in one design: the Huila hillsides, Mt. Lamborn, peaches, and flowers all under the same sky. A goddamn beautiful thing.
*We think of this as a co-ferment as the natural peach concentrate is added during active fermentation while the sugar conversions are happening.
BEAN DETAILS:
ORIGIN: Lat Plata, Colombia
PRODUCER: The Coffee Quest
ELEVATION: 1,600 -1,900 masl
VARIETY: Castillo + Caturra
PROCESS: Co-ferment - See Below for More Detail
TASTING NOTES: Colorado Peach, Peach Candy, Pineapple and Lemon Drops.
ROAST TYPE: Light
Farm Level
Straight from The Coffee Quest Processing HQ—Los Patios in La Plata, Huila—we bring you Bright Yellow: our first co-fermentation process.
Developed by our Research & Development team, this lot aims to elevate the traditional chocolaty profile of Colombia with a touch of sweet peach notes.
Sourcing & Initial Processing We buy depulped cherries from various producers in the region, whose farms range from 1,600–1,900 meters above sea level and average 3 hectares in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of processing with 12-hour aerobic fermentation in cherry.
Co-Fermentation Process Once at Los Patios, our R&D department adds commercial peach concentrate along with our own proprietary solution to the depulped coffee. There is an additional fermentation during this stage, but the focus is primarily on transferring the precursors available within our peach concentrate and proprietary solution.
This fermentation and absorption phase lasts 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 even drying.
Quality First At The Coffee Quest, cup quality is paramount, but bean quality is equally important. Embryo preservation was one of our key goals while developing these processes.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?