MEET THE PRODUCER | At The Coffee Quest, exporters have committed to supporting the entire coffee supply chain, collaborating with producers and establishing relationships at origin. In 2022, they filled in a crucial gap by establishing an R&D processing facility in Huila, Colombia. Originally formed in Gigante but relocated to La Plata, Los Patios now exists as a hub for coffee processing and research in the area, and it also helps local producers mitigate challenges such as market volatility, climate change, and inadequate infrastructure. TRUST THE PROCESS | Before being delivered to the dry mill, smallholders in the region pick the coffee cherries at peak ripeness and subject them to 12 hours of aerobic fermentation in cherry prior to pulping. At Los Patios, the dpulped coffee is joined by a natural peach extract and a proprietary solution developed by the R&D team at Los Patios. That mixture is left to ferment for two days before being drained and spread out to dry for 12–16 days, where it is rotated constantly to ensure even drying. TAKE A SIP | The first thing you’ll notice about this coffee is that it is intensely aromatic, smelling of fresh peaches and warmer weather. It’s got plenty of fruit but none of the funk, reminding us of tropical fruit punch. It’s sweet and creamy, like marshmallow cream, and sips a lot like a peach boba tea—minus the tapioca pearls. Origin | La Plata, Huila, Colombia Producer | smallholder producers in La Plata Wet Mill | Los Patios Process | Co-ferment Variety | Castillo Elevation | 1600–1900 MASL

MEET THE PRODUCER | At The Coffee Quest, exporters have committed to supporting the entire coffee supply chain, collaborating with producers and establishing relationships at origin. In 2022, they filled in a crucial gap by establishing an R&D processing facility in Huila, Colombia. Originally formed in Gigante but relocated to La Plata, Los Patios now exists as a hub for coffee processing and research in the area, and it also helps local producers mitigate challenges such as market volatility, climate change, and inadequate infrastructure. TRUST THE PROCESS | Before being delivered to the dry mill, smallholders in the region pick the coffee cherries at peak ripeness and subject them to 12 hours of aerobic fermentation in cherry prior to pulping. At Los Patios, the dpulped coffee is joined by a natural peach extract and a proprietary solution developed by the R&D team at Los Patios. That mixture is left to ferment for two days before being drained and spread out to dry for 12–16 days, where it is rotated constantly to ensure even drying. TAKE A SIP | The first thing you’ll notice about this coffee is that it is intensely aromatic, smelling of fresh peaches and warmer weather. It’s got plenty of fruit but none of the funk, reminding us of tropical fruit punch. It’s sweet and creamy, like marshmallow cream, and sips a lot like a peach boba tea—minus the tapioca pearls. Origin | La Plata, Huila, Colombia Producer | smallholder producers in La Plata Wet Mill | Los Patios Process | Co-ferment Variety | Castillo Elevation | 1600–1900 MASL