September - Los Patios

Produced by Los Patios in Gigante, Huila, Colombia, this honey-processed blend of Castillo and Colombia varieties is cultivated at elevations between 1,700 and 2,000 meters. The coffee undergoes multiple fermentation stages, starting with an aerobic fermentation of at least 12 hours at the farm, followed by de-pulping and a controlled mixed fermentation involving both aerobic and anaerobic phases. In the cup, it offers an intense profile of red berries, black cherry, and tropical fruits like pineapple, with a jammy sweetness, silky body, and long sweet finish, showcasing meticulous attention to detail and innovation in processing techniques