{"product_id":"artist-reserve-colombia-los-patios-peach-geisha-co-ferment","title":"Artist Reserve: Colombia Los Patios - Peach Geisha Co-Ferment","description":"\u003ch1 class=\"MsoNormal\" style=\"margin-bottom: .0001pt; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.5pt; font-family: 'Helvetica'; mso-fareast-font-family: 'Open Sans'; mso-bidi-font-family: 'Open Sans'; color: #000000;\"\u003eARTIST RESERVE: Courtney Gayer\u003c\/span\u003e\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 26.0pt; font-family: Helvetica; mso-fareast-font-family: 'Open Sans'; mso-bidi-font-family: 'Open Sans'; color: #000000;\"\u003e\u003cspan\u003eCOLOMBIA LOS PATIOS - PEACH GEISHA CO-FERMENT\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: #666666; font-size: 11.5pt;\"\u003e\u003cb\u003e\u003cspan style=\"line-height: 107%; font-family: Helvetica;\"\u003eCOLORADO PEACH, PEACH CANDY, PEACH TEA, PEACH BLOSSOM \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003ePeach season might be over in Colorado, but we've got something pretty special to keep the flavor vibes pumping. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStraight from \u003c\/span\u003eLos Patios, The Coffee Quest's experimental processing headquarters in Huila, comes their first successful peach co-ferment using exclusively Gesha.  Small lots, too small to isolate, used as the base here for a wild wild coffee.  Fresh from harvest. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe fruit is big and unmistakable, yet there's a delicacy and complexity underneath it all that makes the coffee really compelling.  Lifted and intense sure, but also layered. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe're tasting \u003c\/span\u003eripe Colorado peaches, peach rings, apricot jam, peach tea, honey, and delicate peach blossom florals. \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLabel design by our in-house designer and artist Courtney Gayer - check out her work here:\u003cbr\u003e\u003cbr\u003ehttps:\/\/www.instagram.com\/courtneycgayer\/\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cspan style=\"color: #999999;\"\u003eBEAN DETAILS:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eORIGIN: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLos Patios, La Plata, Huila, Colombia\u003c\/span\u003e\u003cbr\u003ePRODUCER: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Coffee Quest\u003c\/span\u003e\u003cbr\u003eELEVATION: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e 1,600–1,900 masl\u003c\/span\u003e\u003cbr\u003ePROCESS: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePeach Co-Ferment \/ Yeast Inoculated\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eVARIETY: Gesha\u003cbr\u003eTASTING NOTES: \u003cmeta charset=\"utf-8\"\u003eColorado peaches, peach rings, apricot jam, peach tea, honey, and delicate peach blossom florals\u003cbr\u003eROAST TYPE: Light\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eFarm Level\u003c\/h6\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eAbout Los Patios\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eLos Patios is the experimental processing and research facility operated by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eThe Coffee Quest in La Plata, Huila, Colombia\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than relying on a single farm, the team works with producers throughout the region, sourcing exceptional coffees and bringing them to Los Patios for more specialized processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe facility gives the team an opportunity to explore fermentation, yeast inoculation, and new processing techniques under carefully controlled conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe've been particularly excited about their co-fermentation projects, which explore how fruit, fermentation, and coffee variety can work together to create something genuinely new.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis release is especially interesting because it's their \u003c\/span\u003efirst successful co-fermentation using Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGesha is already celebrated for its floral aromatics, elegant structure, and complex fruit character. Adding peach to the equation could easily overwhelm those qualities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInstead, Los Patios has managed to amplify the fruit while preserving much of what makes the variety so special.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe Process\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee begins on small farms throughout Huila, where Gesha is grown at elevations between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,600 and 1,900 meters above sea level\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process is a carefully managed combination of initial cherry fermentation, peach co-fermentation, and slow drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStep 1 — Initial Cherry Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducers harvest ripe Gesha cherries and begin with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12-hour aerobic fermentation in the whole cherry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis initial stage takes place at the farm before the coffee is depulped and transported to Los Patios.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStep 2 — Peach Co-Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the depulped coffee arrives at the facility, the R\u0026amp;D team introduces a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epeach concentrate alongside a proprietary fermentation solution\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe solution is designed to assist with the transfer of specific precursors during fermentation, with attention paid to both flavor development and the preservation of bean quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee then undergoes approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etwo days of fermentation and absorption\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, allowing the peach character to integrate with the Gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStep 3 — Slow Drying\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollowing fermentation, the coffee is dried slowly for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12–16 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with careful monitoring throughout the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a coffee with unmistakable peach character, but also remarkable clarity, sweetness, and floral complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's an exciting example of what thoughtful co-fermentation can accomplish when the variety itself remains an important part of the finished cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eArtist Reserve — Courtney Gayer\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOur Artist Reserve series brings together exceptional coffees and original work from artists whose creativity we admire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this release, we're featuring artwork from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCourtney Gayer\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, whose peach-inspired design feels right at home alongside such a vibrant coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere's something particularly fitting about pairing a coffee built around Colorado peach flavors with artwork that celebrates the fruit itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eBean Details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eORIGIN:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePROCESSING FACILITY:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Los Patios, La Plata\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSOURCING REGION:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gigante, Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSOURCING PARTNER:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The Coffee Quest\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eELEVATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,600–1,900 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVARIETY:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gesha\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePROCESS:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Peach Co-Ferment \/ Yeast Inoculated\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eINITIAL FERMENTATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12 Hours Aerobic in Cherry\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCO-FERMENTATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 48 Hours with Peach Concentrate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDRYING:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12–16 Days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHARVEST:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2026\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eARTIST:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Courtney Gayer\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSERIES:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Artist Reserve\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eROAST TYPE:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Color Coffee Roasters | Premium Roasters in Colorado","offers":[{"title":"4 OZ. \/ Whole Bean","offer_id":50576439574666,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"4 OZ. \/ Home Espresso","offer_id":50576439607434,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"4 OZ. \/ Stove Top","offer_id":50576439640202,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"4 OZ. \/ 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