Velkommen til Romerike Kaffebrenneri Bedrift

Delving into Co-fermentation Processes This fermentation and absorption phase lasts for 2 days until the  coffee is drained and placed to dry at Los Patios for between 12 –16 days, where it is monitored and rotated constantly to ensure an even drying. At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost importance, and embryo preservation was one of our key goals while developing processes. We are thrilled to have found success again with Peach, while also preserving the physical quality of the beans. Los Patios Today — TCQ’s Coffee Lab Currently, Los Patios stands as our primary Coffee Processing and Research facility, equipped with a lab, trained personnel, and drying patios. The diligent efforts of our R&D Department resulted in successful proprietary processes, such as Solsticio, Mellow Yellow and Scarlet. We hold high hopes for the future and the untapped potential that Los Patios continues to unveil, allowing us to elevate everyone across the supply chain.

Delving into Co-fermentation Processes This fermentation and absorption phase lasts for 2 days until the  coffee is drained and placed to dry at Los Patios for between 12 –16 days, where it is monitored and rotated constantly to ensure an even drying. At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost importance, and embryo preservation was one of our key goals while developing processes. We are thrilled to have found success again with Peach, while also preserving the physical quality of the beans. Los Patios Today — TCQ’s Coffee Lab Currently, Los Patios stands as our primary Coffee Processing and Research facility, equipped with a lab, trained personnel, and drying patios. The diligent efforts of our R&D Department resulted in successful proprietary processes, such as Solsticio, Mellow Yellow and Scarlet. We hold high hopes for the future and the untapped potential that Los Patios continues to unveil, allowing us to elevate everyone across the supply chain.

In Spanish, Las Perlitas means “Little Pearls” and throughout the harvest, it’s quite common that small-holders in Colombia produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or better) than samples received from larger lots. As such, we buy all coffees, regardless of size and create a larger, export-size lot based on cup score and profile. The result is Las Perlitas Chiroso; a celebrated Washed coffee of various small Chiroso lots from producers in Urrao, Antioquia, whose farms range in elevation from 1,900 to 2,300 m.a.s.l. Las Perlitas is a clear example of how we can help smallholder farmers receive a fair payment for their quality. Our selection procedure is very strict, and we use the same standard with each micro-lot or constructed lot. Every small lot is individually cupped various times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements, based on our guidelines for moisture content and water activity.