Colômbia Patio Bonito Typica | Origem Única

Two generations, one family farm in Cauca Finca Patio Bonito is a hard-working, innovative family farm in Caldono, in Colombia's Cauca department. Cauca stretches from the Western Cordillera towards the Pacific, and the combination of ocean winds and altitude makes it one of the coolest coffee regions in the country, an ideal setting for slow-ripening, complex coffees. The farm was founded by Carlos Arturo Trujillo, who has been growing coffee for almost 50 years. His daughter, Paola Trujillo, now works alongside him. Before returning to the farm in 2022, Paola spent years as a cupper and green coffee buyer in Nariño and Huila. Since coming home, she has been key to refining the farm's fermentations, experimenting with techniques such as thermal shock and anaerobic modulation. Patio Bonito covers 11 hectares, 9 of them planted with around 47,000 coffee trees across 13 varieties, from Typica and Bourbon to Gesha, Sidra and Wush Wush. The family's work rests on three values: food security, soil conservation and coffee cultivation. They also share their knowledge with other farmers and students, believing that the best legacy they can leave their children is love, knowledge and a healthy planet. The process: washed Typica This lot is 100% Typica, one of the founding varieties of Arabica coffee. Its story runs from Ethiopia to Yemen, and from there to Java with the Dutch in the 17th century. It is grown at 1,700 metres and harvested between May and August. The coffee is washed: the cherries are pulped, fermented to loosen the mucilage and then washed clean before drying. This process lets the elegance of the variety shine through. In the cup Patio Bonito Typica is delicate and intriguing. Notes of cooked tamarind meet the fresh perfume of apple blossom, with a subtle savoury touch that adds complexity. The acidity is soft and juicy, and the sweetness is gentle and fruit-like, making for a calm, elegant cup. How to brew it We recommend the V60 to reveal its floral delicacy. A good starting point is 15 g of coffee to 250 g of water at about 92 °C, with a medium-fine grind and a total brew time of around 3 minutes. Technical sheet • Type: Arabica, roasted, whole bean or ground • Origin: Colombia, single origin • Region: Caldono, Cauca • Farm: Finca Patio Bonito • Producers: Carlos Arturo Trujillo and Paola Trujillo • Altitude: 1,700 m.a.s.l. • Variety: Typica • Process: Washed • Harvest: May to August • Tasting notes: Cooked tamarind, Apple blossom, Subtle savoury touch • Roast: Medium roast (City+) • Recommended method: V60 • Grind: Any grind available on request