LOS PATIOS. PEACH GEISHA.
- Honey
Not rated yet · Be the first to review it
€29.00
≈ €116.00 / kg
You’ll be taken to the roaster’s shop to complete your purchase.
- Roaster based in
- Austria
- Ship to
- United States · Not listed by the roaster’s shop
Description
LOS PATIOS. COLOMBIA, HUILA, GIGANTE.
ESPRESSO Espresso machine / Moka pot / Aeropress
FILTER COFFEE V60 / Aeropress / Kalita / French Press
We taste:
PEACH.
APRICOT PIE.
JASMINE.
We taste: PEACH. APRICOT PIE. JASMINE.
This "Peach Geisha" is a very special coffee. The flavor profile developed by the team at Los Patios is incredible. Intense peach, wonderful sweetness, and the floral elegance you expect from a Geisha all come together here.
What makes this Geisha so special is its processing. Several fermentation stages using different methods—anaerobic fermentation followed by fermentation with a specially developed fruit juice concentrate—make this coffee an absolute experience.
As espresso or filter coffee, the "Peach Geisha" is an absolute fruit bomb in the cup, delivering above all what its name promises: peach, and lots of it. Lightly roasted, this coffee works fantastically for both espresso and filter coffee. Fresh, fruity, peachy!
Processing : honey, co-fermented
Variety / variety : Geisha
Altitude / height : 1600 - 1900m
FOB: $ 10.00/lb
Importer / Importer: THE COFFEE QUEST, NL
Los Patios is The Coffee Quest's "Processing Headquarter" in Gigante, Huila. This "coffee laboratory" is where experimental processing methods are developed, tested, and perfected. The goal is to create repeatable, high-quality flavor profiles using innovative methods. Led by Alexis Silva and Alberto Gutierrez, the focus is entirely on innovation. Working with local farmers is also especially important.
For the Peach Geisha, depulped coffee cherries are purchased from various farmers in the region, whose farms are located at 1600–1900 meters and average 3 hectares in size. The first, 12-hour anaerobic fermentation stage takes place on the farms. The coffees are then brought to Los Patios. There, a specially developed peach concentrate is added to the depulped coffee, and a two-day fermentation stage begins. The coffee is then separated from the liquid and dried for 12–16 days. Regular turning ensures even drying and high quality.
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