Carlos Arturo Trujillo has been farming coffee for nearly fifty years. His daughter Paola trained as a chemical engineer and then came back to Caldono to work the farm with him and her mother Maria Angela. Patio Bonito is eleven hectares in northern Cauca, 1570 to 1650 mdpl, on volcanic ash.
Typica has become a rare thing in Colombia. After the rust years the country replanted hard toward Castillo, which resists roya and yields more, and it is now the most planted coffee there while Typica and Bourbon went the other way. Keeping Typica costs a farmer both yield and safety. Here it sits in the collection alongside Geisha, SL28, Laurina, Wush Wush and Bourbon Rosado, treated as an exotic, which in Colombia is now exactly what it is.
The washing runs in an unusual order. The whole cherry ferments submerged for thirty hours before it is pulped rather than after, then it is washed and dried on raised beds.
Apple leads, crisp and pale. Magnolia sits over the top. Valencia orange fills the middle, and black berries close it out darker than the entry.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.