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Process: HoneyImpressions: Raspberry Jam, Daiquiri, Nibs, Vibrant & ComplexProducer: Los Patios
Variety: Colombia, Castillo 
Altitude: 1700 - 2000 MASL
Region: Gigante, Huila
Country: ColombiaRoast Level: Light

250G 

This coffee is so sweet and jammy. It reminds us of a spoonful of raspberry jam, a refreshing sparkling strawberry daiquiri (but not boozy - think lime and citris meets crushed ice & strawberries), and cherry nib candies. It's got a beautiful complexity and tart acidity. And if it wasn't yet obvious, it reminds us of the colour red. If you enjoy sweet and special coffees that could be a daily sipper, don't miss this treat. 

Solsticio undergoes multiple fermentation stages. It starts with a communal lot of various varieties, Castillo being the main one. After an aerobic fermentation of at least 12 hours at the farm the cherries are de-pulped and brought to Los Patios. A solution is prepared and undergoes an external controlled fermentation, before being added to the coffee, so that all available precursors are ready for the next step. In the final stage of fermentation the solution is added to the de-pulped cherries. This fermentation is mixed, with an initial aerobic phase right at the beginning for 5 hours, and then an anaerobic phase for another 12 hours. This controlled mixed fermentation creates the profile Solsticio, while preserving the bean’s physical quality and color.

The coffee is followed by a controlled drying stage in Los Patios for 12 – 16 days, with constant movement and rotation to ensure an even drying. After it reaches 10-11 % moisture, the coffee is stored and stabilized in GrainPro bags, which has been shown to improve and enhance the profile of this lot.

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