We Taste: Fresh ripe peach, butter caramel, almond, peach nectar, sweet mint Origin: Colombia, Peach Co-Ferment Region: Huila, Los Patios Farm/Washing Station/Mill- Los Patios Altitude: 1600 - 1900 masl Process Method: 12 hour anaerobic fermentation, 2 day Co-ferment Roast level: Origin Roasting Notes: Coming soon..... Sourcing Notes: Coming soon... Coffee Info/Story: Straight from our Processing HQ – Los Patios, in La Plata, Huila, we bring you Peach — Our first successful Co-Fermentation process. Developed by our Research & Development team, this lot aims to elevate the beautiful and delicate profile of Geisha, striking it with the sweet notes of peach. We buy de-pulped cherries from various producers in the region, whose farms range from 1,600 – 1,900 m.a.s.l and are an average of 3 Ha in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of the processing with 12-hour aerobic fermentation in cherry. Once at Los Patios, our R&D department adds the commercial peach concentrate, along with our own proprietary solution to the de-pulped coffee. There is an additional fermentation during this stage, but more so the focus is a transfer of the precursors available within our peach concentrate + proprietary solution. This fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for between 12 – 16 days, where it is monitored and rotated constantly to ensure an even drying. At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost importance, and embryo preservation was one of our key goals while developing processes. We are thrilled to have found success again with Peach, while also preserving the physical quality of the beans.

We Taste: Fresh ripe peach, butter caramel, almond, peach nectar, sweet mint Origin: Colombia, Peach Co-Ferment Region: Huila, Los Patios Farm/Washing Station/Mill- Los Patios Altitude: 1600 - 1900 masl Process Method: 12 hour anaerobic fermentation, 2 day Co-ferment Roast level: Origin Roasting Notes: Coming soon..... Sourcing Notes: Coming soon... Coffee Info/Story: Straight from our Processing HQ – Los Patios, in La Plata, Huila, we bring you Peach — Our first successful Co-Fermentation process. Developed by our Research & Development team, this lot aims to elevate the beautiful and delicate profile of Geisha, striking it with the sweet notes of peach. We buy de-pulped cherries from various producers in the region, whose farms range from 1,600 – 1,900 m.a.s.l and are an average of 3 Ha in size. Before delivering the wet parchment to Los Patios, these producers handle the first stage of the processing with 12-hour aerobic fermentation in cherry. Once at Los Patios, our R&D department adds the commercial peach concentrate, along with our own proprietary solution to the de-pulped coffee. There is an additional fermentation during this stage, but more so the focus is a transfer of the precursors available within our peach concentrate + proprietary solution. This fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for between 12 – 16 days, where it is monitored and rotated constantly to ensure an even drying. At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost importance, and embryo preservation was one of our key goals while developing processes. We are thrilled to have found success again with Peach, while also preserving the physical quality of the beans.