Artist Reserve: Colombia Los Patios - Peach Geisha Co-Ferment

ARTIST RESERVE: Courtney Gayer

COLOMBIA LOS PATIOS - PEACH GEISHA CO-FERMENT

COLORADO PEACH, PEACH CANDY, PEACH TEA, PEACH BLOSSOM 

Peach season might be over in Colorado, but we've got something pretty special to keep the flavor vibes pumping. 

Straight from Los 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. 

The 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. 

We're tasting ripe Colorado peaches, peach rings, apricot jam, peach tea, honey, and delicate peach blossom florals. 

Label design by our in-house designer and artist Courtney Gayer - check out her work here:

https://www.instagram.com/courtneycgayer/

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BEAN DETAILS:

ORIGIN: Los Patios, La Plata, Huila, Colombia
PRODUCER: The Coffee Quest
ELEVATION:  1,600–1,900 masl
PROCESS: Peach Co-Ferment / Yeast Inoculated

VARIETY: Gesha
TASTING NOTES: Colorado peaches, peach rings, apricot jam, peach tea, honey, and delicate peach blossom florals
ROAST TYPE: Light

Farm Level

About Los Patios

Los Patios is the experimental processing and research facility operated by The Coffee Quest in La Plata, Huila, Colombia.

Rather 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.

The facility gives the team an opportunity to explore fermentation, yeast inoculation, and new processing techniques under carefully controlled conditions.

We'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.

This release is especially interesting because it's their first successful co-fermentation using Gesha.

Gesha is already celebrated for its floral aromatics, elegant structure, and complex fruit character. Adding peach to the equation could easily overwhelm those qualities.

Instead, Los Patios has managed to amplify the fruit while preserving much of what makes the variety so special.

The Process

This coffee begins on small farms throughout Huila, where Gesha is grown at elevations between 1,600 and 1,900 meters above sea level.

The process is a carefully managed combination of initial cherry fermentation, peach co-fermentation, and slow drying.

Step 1 — Initial Cherry Fermentation

Producers harvest ripe Gesha cherries and begin with a 12-hour aerobic fermentation in the whole cherry.

This initial stage takes place at the farm before the coffee is depulped and transported to Los Patios.

Step 2 — Peach Co-Fermentation

Once the depulped coffee arrives at the facility, the R&D team introduces a peach concentrate alongside a proprietary fermentation solution.

The 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.

The coffee then undergoes approximately two days of fermentation and absorption, allowing the peach character to integrate with the Gesha.

Step 3 — Slow Drying

Following fermentation, the coffee is dried slowly for 12–16 days, with careful monitoring throughout the process.

The result is a coffee with unmistakable peach character, but also remarkable clarity, sweetness, and floral complexity.

It's an exciting example of what thoughtful co-fermentation can accomplish when the variety itself remains an important part of the finished cup.

Artist Reserve — Courtney Gayer

Our Artist Reserve series brings together exceptional coffees and original work from artists whose creativity we admire.

For this release, we're featuring artwork from Courtney Gayer, whose peach-inspired design feels right at home alongside such a vibrant coffee.

There's something particularly fitting about pairing a coffee built around Colorado peach flavors with artwork that celebrates the fruit itself.

Bean Details

ORIGIN: Huila, Colombia
PROCESSING FACILITY: Los Patios, La Plata
SOURCING REGION: Gigante, Huila
SOURCING PARTNER: The Coffee Quest
ELEVATION: 1,600–1,900 masl
VARIETY: Gesha
PROCESS: Peach Co-Ferment / Yeast Inoculated
INITIAL FERMENTATION: 12 Hours Aerobic in Cherry
CO-FERMENTATION: Approximately 48 Hours with Peach Concentrate
DRYING: 12–16 Days
HARVEST: 2026
ARTIST: Courtney Gayer
SERIES: Artist Reserve
ROAST TYPE: Light