Colombia, Caldono, Cauca,  Finca Patio Bonito
Washed Sidra Bourbon

Single Estate Micro Lot 

Notes: Lemongrass, Raspberry, Blueberry, Yellow Peach, Sugar cane, Vanilla

Producer: Paola Trujillo

Farm Name: Patio Bonito

Region: Caldono, Cuaca Colombia

Variety: Sidra Bourbon

Process: Washed

Altitude: 1570-1650 masl

Prepare yourself for an amazingly fruit forward and clean cup. This lot absolutely stunned me when it came across the table. No funk, no vinegar just juicy sweet berry fruits in your cup.

Brought to us from my friend Jaun Zuluaga at Cofinet and noted as his favorite Colombian producer because of how fun and exciting Paola keeps washed coffees!

The Producer:

Paola Trujillo is a young, dedicated coffee grower. She and her family own Patio Bonito Farm, an 11-hectare land located at 1570 m.a.s.l in the Pescador municipality in the north of the Cauca department.

Paola and her family are well-known for growing from high-quality traditional varieties to amazing exotics: Castillo, Colombia, Pink Bourbon , Gesha, Bourbon Aji, Bourbon Sydra, SL28, WushWush, Typica, Laurina, among others.

Her mother, Maria Angela, taught her the value of sharing knowledge, and her father, Carlos, gave her the opportunity to work on the coffee project. Paola studied chemical engineering, and after her studies, she realized she wanted to join the family business and support her parents with coffee cultivation.

She learned all the stages of pre and post-harvest. She has focused on improving the quality and process of the coffee. All her family is involved in this process, allowing them to build a great family project recognized in the region.

Paola also provides courses and training at the farm for young people. In this way, she supports young people, raising their passion and knowledge for the coffee industry, and helps maintain the coffee legacy of their families.

The Process:

This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

Varietal:

This lot is from the Sidra botanical cultivar, a hybrid of Bourbon and Typica with origins from Ecuador. Known for its sweet and bright profile, Sidra offers vibrant flavors and a balanced cup. The variety is celebrated for its resilience to leaf rust and drought, though it remains susceptible to pests. With its high yield and beautiful red ripening cherries, Sidra is as captivating in the field as it is in the cup.

An exquisite example of thoughtful farming and processing, this coffee is a true reflection of innovation and craftsmanship.

Enjoy

Hario V60
Dose:  20g
Grind:  Medium 
Water: 320ml of at 198 degrees Fahrenheit 

Bloom: 40ml of water saturating the coffee.

Pour: Pour in circles until your at 100ml 
Pulse: Add 40-60ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes