Geisha Peach

Delving into Co-fermentation Processes

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.

Los Patios Today — TCQ’s Coffee Lab

Currently, Los Patios stands as our primary Coffee Processing and Research facility, equipped with a lab, trained personnel, and drying patios. The diligent efforts of our R&D Department resulted in successful proprietary processes, such as Solsticio, Mellow Yellow and Scarlet.

We hold high hopes for the future and the untapped potential that Los Patios continues to unveil, allowing us to elevate everyone across the supply chain.