Los Patios Mellow Yellow
The journey of Milo Yello begins in small farms located at elevations between 1600 and 1900 meters in Huila, where coffee cherries are harvested and initially processed through 12 hours of anaerobic fermentation to enhance their natural flavors.
Location
Colombia
Height
1600–1900
Varieties
Castillo
كاستيلو
Content
Tasting notes
Fruity, Sweet, Peach, Full-bodied
The cherries are then transported to our facility in Los Patios, where our R&D team introduces a commercial peach concentrate, initiating an additional fermentation phase lasting two days, during which the natural compounds of the peach infuse into the coffee. The journey concludes with drying the coffee beans for 12 to 16 days under careful supervision and constant turning to ensure even drying. The final result? A coffee that combines fruity flavors, natural sweetness, peach notes, and a full body that defines Milo Yello.
