From Our Importer:
Straight from our Processing HQ – Los Patios, in La Plata, Huila, we bring you Bright Yellow — Our first successful Co-Fermentation process.
Developed by our Research & Development team, this lot aims to elevate the traditional and chocolaty profile of Colombia, with a touch of sweet peach notes.
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!
Water Recommendation:
For those of you who want to get every last drop of excellence out of this coffee, our preferred brewing water is full-strength Third Wave Water (130ppm GH, 40ppm KH).
Full-strength Third Wave Water gives the most intensity of peach, pineapple, and coconut flavor.
Half-strength Third Wave Water (65ppm GH, 20ppm KH - very similar to Lance Hedrick’s Light & Bright water) gives a less intense, more acid-driven cup profile with less sweetness.
Rao/Perger water (90ppm GH, 42ppm KH) is also excellent! As is often the case when we do these different water cuppings for our Black Label series coffees, this water gives the most complex flavor profile but it’s just slightly less sweet than full-strength TWW.
Philadelphia water (Baxter water supply) filtered with a three-stage carbon system with a little softening (somewhat similar to what a Brita pitcher would do) still gives an amazing cup profile, very similar to Rao/Perger water, but the finish fades a bit quicker than it does with Rao/Perger water.
If this is all very confusing—check out our blog post on water for coffee!
