strawberry swirl
discover strawberry swirl, a unique coffee from los patios in la plata, huila. this coffee has notes of strawberry cream, a creamy mouthfeel like coconut and sweetness of vanilla. for this coffee we worked together with the coffee quest, an amazing partner who value coffee and producers and are advocates of transparency, sustainability & innovation.
their headquarters, los patios, in huila 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.
at los patios, the r&d team adds the commercial red fruit concentrate and a proprietary solution to the depulped coffee, undergoing a two-day fermentation to infuse the coffee with strawberry flavors. the coffee is then dried for 12 to 16 days in optimal conditions.
origin: colombia
region: huila
coöperation: los patios
farm: various smallholder farms
processing: honey co-ferment
variety: colombia, castillo, caturra
altitude: 1600 - 1900 m
notes: strawberry cream, coconut, vanilla
suitable for: filter & espresso
sourcing partner: the coffee quest
PRICE BREAKDOWN
farmgate €7,15/kg
fob €13,14/kg
our price €22,76/kg
SHIPPING & RETURNS
We strive to roast and dispatch your coffee as fresh and as soon as possible. We roast every Monday and Friday and try to dispatch them the same - or the next working day.
about los patios
at the coffee quest, their commitment to the entire coffee supply chain has led them to closely collaborate with producers, invest in a dry-mill, and establish a presence at origin. however, a crucial step in the supply chain remained unaddressed until april 2023.
introducing TCQ’s research and development team, stationed at origin, with the mission of developing replicable coffee processes that excel on the cupping table—an idea that has taken shape since inception.
it all began as a vision to elevate the cup quality of coffees from producers facing processing challenges, as well as consistency. up against market volatility, climate change, and inadequate farm-level infrastructure, they decided to rent drying space in huila, creating their first processing facility: los patios. this initiative allows them to buy cherries from local producers and address the aforementioned issues effectively.
currently, los patios stands as their primary coffee processing and research facility, equipped with a lab, trained personnel, and drying patios. the diligent efforts of their r&d department resulted in successful proprietary processes, such as solsticio, bright yellow and scarlet.