Friends, we’re in the final days of Colombian coffee times. While it’s temporary, it’s still bittersweet. And if goodbyes are in order, please pardon us for deciding to scream them, over a mega phone, connected to some Marshall stacks, atop a flatbed, going down a highway the wrong way. Meet “TESTING 1.” It hails from the town of Gigante. It’s sourced from farms in the area that sit around 1700-2000 meters above sea level and is mostly Castillo variety coffee. Once picked, coffee cherries were fermented in skin for 12 hours before being depulped and transported to the Coffee Quest’s experimental processing center, Los Patios. At Los Patios, seeds were placed in open containers with a proprietary fermented solution for 5 hours, after which said containers were sealed for a 12 hour anaerobic fermentation, & finally dried for two weeks to get the coffee shelf stable. It's a complex cup...
Sure, maybe this is the kitchen sink. And maybe we’re burning the house down after the party. Or, maybe, we’re just trying to say, “hey… we love Colombian coffee.”