Los Patios - Gigante Peach

MEET THE PRODUCER | At The Coffee Quest, exporters have committed to supporting the entire coffee supply chain, collaborating with producers and establishing relationships at origin. In 2022, they filled in a crucial gap by establishing an R&D processing facility in Huila, Colombia. Originally formed in Gigante but relocated to La Plata, Los Patios now exists as a hub for coffee processing and research in the area, and it also helps local producers mitigate challenges such as market volatility, climate change, and inadequate infrastructure. 

TRUST THE PROCESS | Before being delivered to the dry mill, smallholders in the region pick the coffee cherries at peak ripeness and subject them to 12 hours of aerobic fermentation in cherry prior to pulping. At Los Patios, the dpulped coffee is joined by a natural peach extract and a proprietary solution developed by the R&D team at Los Patios. That mixture is left to ferment for two days before being drained and spread out to dry for 12–16 days, where it is rotated constantly to ensure even drying. 

TAKE A SIP | The first thing you’ll notice about this coffee is that it is intensely aromatic, smelling of fresh peaches and warmer weather. It’s got plenty of fruit but none of the funk, reminding us of tropical fruit punch. It’s sweet and creamy, like marshmallow cream, and sips a lot like a peach boba tea—minus the tapioca pearls. 

Origin | La Plata, Huila, Colombia

Producer | smallholder producers in La Plata

Wet Mill | Los Patios

Process | Co-ferment

Variety | Castillo

Elevation | 1600–1900 MASL

Sourced from smallholder producers in La Plata, Huila, the Los Patios - Gigante Peach lot represents a modern approach to Colombian coffee production. This selection features the Castillo varietal, a plant widely cultivated across Colombia · La Plata, Huila for its resilience and adaptability. What distinguishes this specific offering from Black & White Coffee Roasters is the use of a co-ferment process. While traditional washed coffees often highlight regional terroir, processing methods like co-fermentation are increasingly used to influence the final cup profile, often resulting in heightened sweetness and distinct aromatic intensity.

When evaluating such unique profiles, tasters often reference the flavor wheel to categorize the complex interplay of fruit-forward notes. In this instance, the cup presents a vibrant sensory experience characterized by fresh peaches, tropical fruit punch, marshmallow cream, and peach boba tea. These qualities showcase the potential for innovation within the established coffee-growing landscapes of the Huila region.