Colombia Solsticio Honey
Back in 2022 we got the chance to visit the Coffee Quest and travel around Huila with Stephen and his team. At the time, their patios were a new project. These were central hubs for drying coffees. Sometimes coffee farmers want to sell their coffee before the parchment is dried under 11.5% moisture, so as a coffee buyer having a location to finish drying these coffees is perfect. That was one of the original plans for these patios stationed around The Coffee Quests buying stations. Well, Solsticio is a coffee that goes a step further. The processing on this coffee has been engineered by their R&D team at the processing HQ, Los Patios in La Plata. The result is a brilliantly fruity gem!
Solsticio undergoes three fermentation stages - some anaerobic and aerobic. First, the cherries are fermented for at least 12 hours at the farms, then depulped and brought to Los Patios. Second, a fruit juice recipe is fermented before being added to the coffee, this cultivates all the precursors for the next step. Third, the fruit juice is added to the de-pulped cherries – initially aerobic for 5 hours, then anaerobic for 12 hours. This controlled mixed fermentation creates the profile Solsticio, a clean, complex and fruity coffee. The process was designed to be unique and replicable while also preserving the beans physical quality, color, and underlying embryo.
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