Patio Bonito Caturra | Colombia
Meet PATIO BONITO, a 1,560 masl washed processed Caturra from Paola Trujillo in Caldono, Colombia
Expect to taste: mango, haw flakes, green tea, osmanthus, green grape & mandarin
CORE INFO
TL;DR: nothing fishy here (bonito, get it?) This is a story we love, family business, attention to detail, leading to remarkable coffee, and a sustainable business. Oh, and this coffee is FREAKING DELICIOUS!
Paola Trujillo is a dedicated young coffee grower who, along with her family, owns Patio Bonito Farm. This 11-hectare property is situated at 1570 meters above sea level in the Pescador municipality in the northern part of the Cauca department.
Paola and her family are renowned for cultivating a range of coffee varieties, from high-quality traditional types to exceptional exotics, including Castillo, Colombia, Bourbon Rosado, Gesha, Bourbon Aji, Bourbon Sidra, SL28, Wush Wush, Typica, and Laurina, among others. This washed caturra lot is truly remarkable, and we thought a fantastic showcase of the dedication of this family farm.
Her mother, Maria Angela, instilled in her the importance of sharing knowledge, while her father, Carlos, provided her with the opportunity to contribute to the coffee project. After studying chemical engineering, Paola decided to join the family business and support her parents in coffee cultivation.
Paola has mastered all stages of pre- and post-harvest processes, focusing on enhancing coffee quality and processing. The whole family is involved in this endeavour, helping to create a well-regarded family project in the region.
As with all of our filter coffees, this is a roast on the light side, allowing the coffee to shine through without us imparting flavours of our own. We've aimied to make it easy to brew, and to allow you to fully appreciate the skill of Paola's processing. If this coffee was any more clear it would be transparent.
BREWING SUGGESTIONS
We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.
Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.
With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.
Our favourite recipe for v60:
- 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
- Set your kettle to boil, and ready your socks to be rocked.
- We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
- After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
- Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
- Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.
If you’d like more info or tips, get in touch! hello@coreroasters.cc