Colombia Paola Trujillo Wush Wush Washed

Harvesting and sorting

Paola and her team of pickers harvest only the ripest cherries. These are then taken to Patio Bonito for hand sorting, where low-density, unripe or defective cherries are removed in a water bath.

Fermentation and processing

After sorting, the cherries undergo a 32-hour anaerobic fermentation, a key step that improves the coffee’s flavor profile. This controlled fermentation, carried out according to the Cofinet protocol, allows the sugars, organic acids and other compounds inside the cherries to gradually break down, stimulating the development of a subtle yet interesting flavor profile. The 32-hour fermentation time is carefully calibrated to balance the complexity of flavors and enhance the sweetness, resulting in a fresh and lively coffee character. After fermentation, the cherries are dehulled and the residual mucilage is removed. The dehulled coffee is then placed in tanks for a further 12 hours of fermentation.

Drying and quality control

Once fermentation is complete, the beans are spread out on raised drying beds. The team carefully monitors them to ensure even drying and optimal quality. The goal is to achieve a moisture content of 9.5% to 11%, which is ideal.

About the farm

Paola Trujillo is a young and dedicated coffee farmer. Together with her family, she owns the Patio Bonito farm, which covers 11 hectares and is located at an altitude of 1,570 meters above sea level in the municipality of Pescador in the north of the Cauca department.

Paola and her family are known for growing both high-quality traditional varieties and amazing exotic ones: Castillo, Colombia, Bourbon Rosado, Gesha, Bourbon Aji, Bourbon Sidra, SL28, Wush Wush, Typica, Laurina and more.

Her mother, Maria Angela, taught her the value of sharing knowledge, and her father, Carlos, gave her the opportunity to get involved in a coffee farming project. Paola studied chemical engineering, and after completing her studies, she realized she wanted to join the family business and support her parents in growing coffee.

Specialty Coffee

She has learned all the stages of pre-harvest and post-harvest coffee care. She has focused on improving the quality and processes of coffee cultivation. Her entire family is involved in this process, which has allowed them to build a great family project that is highly recognized in the region.

Paola also runs courses and training courses for young people on the farm, supporting the younger generation, developing their passion and knowledge in the coffee industry, and helping to maintain their families' coffee heritage.