Last updated: 2026-09-17T00:22:59.233Z

Agotado

[0.0 out of 5 stars — 0 valoraciones](https://www.coffeelist.co/es/b/september-coffee-company/los-patios-colombia/reviews)

20,60 US$/250g

**Proceso:** [Proceso de miel](https://www.coffeelist.co/es/insights/processing-method/honey)

,

[Aeróbico](https://www.coffeelist.co/es/insights/processing-method/aerobic)

,

[Anaeróbico](https://www.coffeelist.co/es/insights/processing-method/anaerobic)

**Región:** [Gigante, Colombia 🇨🇴](https://www.coffeelist.co/es/insights/region/d0ced70b-39e8-45d9-9c6b-482424f5a318)

**Variedad:** [Castillo](https://www.coffeelist.co/es/insights/variety/castillo)

**Altitud:** 1700-2000 m s. n. m.

## Lo que dice la marca

> - Variety: Field Blend - Country: Colombia - Region: Gigante, Huila - Process: Anaerobic Honey - Altitude: 1700 - 2000 MASL - Harvest: Late 2024 - Producer: Los Patios - Roast Level: Light In the cup We get an intense profile of red berries, black cherry and tropicals like pineapple. This coffee is jammy and sweet, with a long sweet finish and a silky body. Clean Funky Terroir Experimental Processing Los Patios undergoes a process developed by Coffee Quest called, "Solsticio". It 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. Variety While this is a field blend, the vast majority of this coffee is comprised of Castillo. Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields. This is our second time featuring a lot from Los Patios, and another time we've been impressed by its sweet, jammy and vibrant profile. In the cup we get sweet red berries, black cherry and tropicals like pineapple.

Original en inglés.

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# Los Patios - Colombia

[Ver en la web del tostador](https://september.coffee/products/los-patios-colombia)

250g

20,60 US$

(37,38 US$/lbs)

## Perfil

### Características de sabor

**Cuerpo:** 55/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 72/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 68/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 26/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 80/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** Claro — 2/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Cereza negra

Piña

A mermelada

Bayas rojas

Sedoso

Dulce

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