COLOMBIA SOLSTICIO, Filter

Straight from Los Patios in La Plata, Huila, Solsticio is one of the wildest coffees to come through the doors at Andy Roasters — built by our trading partner The Coffee Quest. This lot starts with cherries sourced from growers farming between 1,700 and 2,000 m.a.s.l., with Castillo leading the blend. From there, things get seriously technical. After an initial aerobic fermentation at origin, the depulped coffee heads to Los Patios, where The Coffee Quest’s R&D team takes over. What follows is a three-stage fermentation designed to push fruit expression without sacrificing structure. The standout move? Their house-developed “Fruit Juice” culture — a controlled fermented solution packed with tropical precursors that gets introduced during the final mixed fermentation stage. The result is a coffee engineered for loud aromatics, heavy fruit, and clarity in the cup. Drying is slow and controlled over 12–16 days before stabilization in GrainPro bags to lock in moisture and preserve the profile. Solsticio is modern coffee processing at full throttle: clean, explosive, fruit-forward, and unapologetically experimental.