Santiago Patiño owns Finca El Ocaso, a coffee farm in the region of Quindío, Colombia. He is the third generation, after his father and grandfather. In the early 2000s, the family switched to a more organic and environmentally friendly farming model. More specifically, they created their own manure, started analyzing and perfecting the yield and quality of plants at different heights and they started drying through shading. Ever since Santiago took over in 2020, the post-harvest processing turned towards a more extreme style of processing: extended fermentation. The cherries of this lot are handpicked when ripe and separated through mechanical floating. The coffee is then fermented in plastic tanks for 120 hours and finally washed - with some mucilage left on - and laid out to dry on raised beds to ensure an even drying process, which lasts until the coffee reaches a 10 to 11.5 % humidity.

Sourced through our friends from CATA Export.