El Ocaso is the plantation owned and run by Santiago Patiño, a third generation coffee producer in Quindio, Colombia. The farm is 23 hectares wide, lies at 1800 masl and boasts several coffee varieties, native trees to provide shade and plants for nitrogen fixation - a common sustainable practice in the tropical sphere. During the harvest season, all stages from picking to shipment are meticulously supervised by Santiago and his team. Cherries are picked when perfectly ripe and sorted bean by bean to ensure optimal quality. The cherries then go into sealed barrels where they ferment for 48 hours, a step introduced into the process to standardize and elevate the cup profile. Finally, coffee is dried in mechanical silos: air is pushed upwards through fans at the silo base and flows through the beans while removing all excess heat and moisture, this until the desired humidity is reached.

Sourced through our importing partner CATA Export.