Patio Bonito Anaerobic, Colombia

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 Bourbon Rosado, Gesha, SL28, Typica, 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 variety 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 fermentation 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 washed, 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 Wush Wush variety. The resulting cup is bright and expressive with notes of grapefruit, papaya, and chamomile.

Through expertise, family collaboration, and a commitment to quality, Paola Trujillo has shaped Patio Bonito into a thoughtful and promising project. This coffee represents our first opportunity to experience her work, and it reflects real care and precision.

The Patio Bonito Anaerobic, sourced from the Cauca region of Colombia by George Howell Coffee, represents a compelling intersection of unique varietal expression and controlled fermentation. Produced by Paola Trujillo at an elevation between 1570 and 1649 masl, this lot features the Wush Wush varietal. This plant is often noted for its distinct profile, which can range from vibrant acidity to complex, layered aromatics.

The coffee undergoes an anaerobic process, a technique that limits oxygen exposure during fermentation to influence the final cup character. While anaerobic processing is frequently associated with intensified fruit-forward qualities and heightened sweetness, the specific results depend heavily on the producer's methodology. When evaluating the interplay of grapefruit, papaya, and chamomile notes found in this coffee, tasters may find it helpful to reference the flavor wheel to better categorize these nuanced sensory experiences.