Tajer Coffee
SUMO - Scarlet Extreme (Columbia)
AED 145.00
Unit price perFarm: Los Patios
Region: Gigante, Huila
Variety: Castillo
Process: Honey/Red Fruits Co-fermented
Altitude: 1600 - 1900 masl
Harvested: 2024
CUPPING NOTES: Vanilla, coconut, strawberry. Super creamy, sweet, and complex.
Scarlet Extreme is crafted at Los Patios, Coffee Quest’s processing headquarters in the vibrant coffee-growing region of Gigante, Huila. Born from the Research & Development team’s dedication to pushing the boundaries of coffee processing, Scarlet Extreme takes the familiar Castillo variety and transforms it with a unique co-fermentation process, blending tradition with a bold, creative touch.
The journey begins with local producers from small farms nestled between 1,600 and 1,900 meters above sea level. After a careful 12-hour aerobic fermentation in cherry on their farms, the de-pulped coffee makes its way to Los Patios. Here, the R&D team steps in, adding a custom red fruit concentrate and a proprietary solution that unlocks new flavor potentials. This fermentation and absorption phase lasts for two days, after which the coffee is drained and set to dry for 12 to 16 days. Throughout the drying process, the beans are carefully rotated and monitored to ensure even drying, enhancing the consistency and quality of each batch.
Scarlet Extreme isn’t just a coffee – it’s an exploration of what’s possible when innovation meets tradition, crafted to reflect the hard work and creativity that go into every step of the process.
SUMO - Scarlet Extreme (Columbia)
AED 145.00
Unit price perEstimated delivery between July 23 and July 28.
Farm: Los Patios
Region: Gigante, Huila
Variety: Castillo
Process: Honey/Red Fruits Co-fermented
Altitude: 1600 - 1900 masl
Harvested: 2024
CUPPING NOTES: Vanilla, coconut, strawberry. Super creamy, sweet, and complex.
Scarlet Extreme is crafted at Los Patios, Coffee Quest’s processing headquarters in the vibrant coffee-growing region of Gigante, Huila. Born from the Research & Development team’s dedication to pushing the boundaries of coffee processing, Scarlet Extreme takes the familiar Castillo variety and transforms it with a unique co-fermentation process, blending tradition with a bold, creative touch.
The journey begins with local producers from small farms nestled between 1,600 and 1,900 meters above sea level. After a careful 12-hour aerobic fermentation in cherry on their farms, the de-pulped coffee makes its way to Los Patios. Here, the R&D team steps in, adding a custom red fruit concentrate and a proprietary solution that unlocks new flavor potentials. This fermentation and absorption phase lasts for two days, after which the coffee is drained and set to dry for 12 to 16 days. Throughout the drying process, the beans are carefully rotated and monitored to ensure even drying, enhancing the consistency and quality of each batch.
Scarlet Extreme isn’t just a coffee – it’s an exploration of what’s possible when innovation meets tradition, crafted to reflect the hard work and creativity that go into every step of the process.
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