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Developed by the Research & Development team at Los Patios, this Castillo lot explores the possibilities of what they call co-fermentation. After an initial fermentation, the coffee undergoes a carefully controlled second fermentation using a coffee cherry concentrate. We used to call this coffee a co-ferment, but after thoroughly researching more about this topic, we decided that calling it a co-infusion is more suiting. In the cup, Los Patios offers a vibrant notes of cherry, dark chocolate and a lingering coconut finish. A unique coffee that combines the structure of Castillo with an innovative processing approach. We source this coffee through The Coffee Quest, a sourcing partner that works closely with producers across Colombia to improve quality, transparency and long-term relationships throughout the coffee supply chain. 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