Los Patios Meets Brazil: The Solsticio Process at Fazenda do Salto
This lot is the result of a collaborative effort between Fazenda do Salto and our R&D team, guided by Juliana, our microbiologist based in Colombia. Leveraging the expertise developed at our Colombian processing hub, Los Patios in La Plata, Huila, we adapted our signature Solsticio process to the unique conditions of Brazil. This project connects cutting-edge innovations from Colombia with the coffee traditions of Sul de Minas, creating a truly distinctive profile.
We chose Fazenda do Salto, owned by Otavio Reis, because it perfectly embodies a century of excellence in coffee farming. Spanning 800 hectares and managed by the 5th generation of the Reis family, the farm carries a 100-year legacy of quality and tradition. Additionally, our strong relationship with Otavio ensured this partnership would thrive. Otavio’s trust and openness allowed us the freedom to fully implement and experiment with our processes, making Fazenda do Salto the ideal location for this groundbreaking project.
The Solsticio Process
The Solsticio project began at Los Patios, our processing hub in Gigante (now La Plata), Colombia, where experimental fermentation techniques were designed to elevate coffee profiles. At Fazenda do Salto, we applied these methods to the Yellow Catucai variety, tailoring them to the local terroir.
Solsticio undergoes three fermentation stages. This lot starts with carefully selected cherries undergoing aerobic fermentation at the farm for at least 12 hours. Cherries are then de-pulped and introduced to our “Fruit Juice,” a fermentation solution first developed in Colombia. This enhances the coffee’s fruity, tropical notes during a controlled mixed fermentation: an initial aerobic phase followed by 12 hours of anaerobic fermentation.
The beans are then dried at Fazenda do Salto with constant rotation to ensure uniformity, achieving a stable 10-11% moisture level. They are stored in GrainPro bags to maintain quality before milling.
This lot reflects the best of both Colombia’s R&D expertise and Brazil’s rich coffee-growing tradition, resulting in a fruit-forward, clean, and complex cup that represents a global approach to specialty coffee innovation.
