Black & White Coffee Roasters

Los Patios - Gigante Peach

Grown by smallholders in La Plata, Huila at 1,600–1,900 meters, this Castillo variety undergoes a distinctive two-stage fermentation. Cherries ferment aerobically for 12 hours before pulping, then the depulped coffee is co-fermented with commercial peach concentrate and Los Patios' proprietary solution for two days, followed by 12–16 days of constant rotation drying. The result is intensely aromatic with fresh peach notes and tropical fruit punch character—sweet and creamy like marshmallow cream, with the texture and flavor profile of peach boba tea. Los Patios' R&D-driven processing approach delivers fruit-forward clarity without fermentation funk.