Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, "It has been a long road, but in the end it is very satisfactory." He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee.
The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is "to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment," and the family's philosophy is, “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live."
Coffees at Patio Bonito are picked ripe (scarlet red cherries for the Colombia, deep purple for the Castillo, and pink for the Pink Bourbon). During harvest, 12 pickers are hired to help and are paid by the kilogram for ripe cherries. The concentration of sugars is evaluated using a brix meter to determine the ideal moment to harvest. Once picked, the cherries are brought to a central processing area where they are fermented in a hopper for a period of 24-36 hours. After this, cherries are pulped and the coffee ferments for another 10 hours in a tank. The coffee is then moved to a parabolic solar dryer for a period of 10-15 days. During this time, it is moved 3 times per day and maintains a depth of 2cm maximum to ensure even drying.
Region: La Campino, Caldono, Cauca
Farm: Finca Patio Bonito
Elevation: 1600 MASL
Tasting notes: Sweet, smooth, chocolatey, and tart with ripe strawberry, apple, and lemon.