Patio Bonito Anaerobic, Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Funky
  65
• Clean
  50
• Experimental
  50
• Floral
  50
• Bright
  25

In the northern region of Cauca, surrounded by rich volcanic soils and cool mountain air, sits Patio Bonito. The farm covers eleven hectares and rises between 5150 and 5410 feet above sea level. This landscape, shaped by steady rainfall and temperatures that range from 57 to 77 degrees Fahrenheit, provides an ideal environment for producing exceptional specialty coffee. At the heart of the farm is Paola Trujillo. With a background in chemical engineering, Paola returned home to work alongside her parents, Maria Angela and Carlos, and quickly became devoted to improving every stage of cultivation and processing. Her family tends a wide collection of varieties including BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Rosado, GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Laurina, and one of the most rare and fascinating varieties in the world, Wush Wush. Paola also teaches young people in the community, sharing knowledge to help protect the legacy of coffee farming in the region. Wush Wush originated in the Wushwush area of southwestern Ethiopia before arriving in Colombia about thirty years ago. It remains a rare varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. because of its low yields and the high cost of maintaining it, yet when grown with care it produces a remarkably expressive cup. Its delicate structure and complex aromatics thrive in the volcanic soils and unique microclimates of Patio Bonito. Paola and her team begin by selecting only the ripest cherries by hand. After sorting and floating to remove any low density or defective cherries, the coffee enters a carefully managed process. The cherries undergo a 32 hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in sealed oxygen free tanks, a stage that encourages sugars and organic acids to break down slowly and build sweetness and structure. The cherries are then pulped and fully washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., followed by an additional 12 hour fermentation. The coffee is dried on raised beds for about eight days and monitored closely until it reaches the ideal moisture content of 9.5 to 11 percent. This attention to detail reveals the full potential of the Wu