Farm: Los Patios
Region: Gigante, Huila
Variety: Castillo
Process: Triple Fermentation
Altitude: 1700 - 2000 masl
Harvested: 2025
CUPPING NOTES: Tropical guava candy, spearmint, and lemon drizzle cake.
Solsticio comes from the same farm as the Scarlet Extreme, Los Patios in Colombia, and is the first ever R&D-designed coffee from Los Patios, Coffee Quest’s processing HQ in La Plata, Huila.
It starts with cherries sourced from a group of producers farming between 1,700–2,000 meters above sea level. After a 12-hour aerobic fermentation on the farm, the de-pulped cherries head to Los Patios, where things get creative. This first step kickstarts natural microbial activity and softens the mucilage, preparing the coffee for more intensive processing.
The second stage takes place at Los Patios, where the Coffee Quest R&D team creates a custom "fruit juice" solution. This juice, made from fruit materials, is fermented separately in a controlled environment to develop rich aromatic precursors. Once fully active, the juice is added to the de-pulped cherries in the third and final fermentation stage - a mixed process that starts with 5 hours of aerobic exposure followed by 12 hours in anaerobic conditions. During this time, the coffee comes into contact with the juice, allowing it to develop a layered fruit character while maintaining its physical integrity, colour, and structure. The result is a clean yet expressive profile that reflects a bold and methodical approach to coffee innovation.
Drying takes place over 12–16 days, with constant rotation to ensure even development. Once it hits the perfect moisture level, the coffee is rested in GrainPro to stabilise and enhance the final profile.
Solsticio isn’t just the result of a technical process - it’s the first step in Coffee Quest’s vision for intentional, repeatable coffee design.
Transparency.
What we paid:
-Coffee: 22.49€/Kg
-Shipping: 1.12€/Kg
-Packaging, labelling and sorting: 2€/bag
Quantity bought: 144 Kg
This is an omni roast.
