Paola Trujillo

process natural

selective hand-picking and dense-ripe sorting; whole-cherry rest; controlled, oxygen-limited fermentation; slow sun-drying on raised beds for cleanliness and structure; conditioned in parchment before milling.

producer

the Patio Bonito farm is Paola Trujillo’s family farm, shaped by steady, detail-first work at altitude. the farm has grown from a small family plot into a tidy micromill operation, with lots kept separate by variety and day of pick. mixed shade and steady breezes support slow, even ripening; spring-fed water and careful mill hygiene keep fermentations clean and repeatable. all of Paola’s naturals and washed lots are meticulously executed - you can taste it in the cup: clean fruit, defined sweetness, and a finish that holds its line. varieties such as Bourbon Ají and Wushwush are handled with tight selective picking, controlled fermentation, and measured drying on raised beds and covered patios. this season’s selection is our starting point and we’re excited to showcase more coffees from Paola’s farm very soon!