Colombian Cauca – Finca Patio Bonito – Trujillo Family – Pacamara Anaerobic Natural

Burman Coffee Traders

Details

Origin

Colombia

Process

Natural, Anaerobic

Roast Suitability

Description

Region Caldono, Cauca • Process Anaerobic Natural • Variety Pacamara • Pacamara Anaerobic Natural Finca Patio Bonito QUALITIES: winey acidity • sweetness • intense fruit RECOMMENDED ROAST: Light–Medium CHAFF LEVEL: Medium A microlot Pacamara with an anaerobic natural processing from Finca Patio Bonito in Caldono, Cauca, Colombia. The farm is run by the Trujillo family: founder Carlos Arturo Trujillo, a coffee grower for nearly 50 years, and his daughter Paola Trujillo, a former cupper and buyer who returned to the farm in 2022 and has refined their washed and natural processes with “thermal shock” and anaerobic modulations. Patio Bonito spans 11 hectares with 9 hectares of coffee across 13 varieties. Pacamara is a large-bean variety prized for its bold, complex cup, and when paired with a sealed anaerobic fermentation it leans intensely fruity and winey. This lot shows tons of cherry, raspberry, dried lavender, and dried hibiscus, carried by lively winey acidity and a syrupy, almost jammy sweetness balanced with an oaky, semi-boozy dark tone. This paticular lot is well balanced and clean, although no missing its anerobic processing in the taste, it is more delicate and balanced than many. As with most expressive anaerobic naturals, lighter roasts preserve the floral top-notes and clarity. Flavor Profile Cherry/ Raspberry • Dried Lavender • Hibiscus • Winey Acidity Syrupy, jammy sweetness with bright, wine-like acidity and a perfumed floral finish. Roasting Notes Pacamara beans are very large, so use a robust but controlled charge to drive heat into the bean center and avoid an underdeveloped, grassy core. Keep a smooth, less aggressive ROR into first crack. Basically, don’t roast it too quickly or you can get a little grassy taste at lighter roast points. For filter, aim City – City+ for short-to-moderate development that protects the lavender, hibiscus, and berry aromatics. For modern espresso, City+ retains the winey acidity and syrupy sweetness. Anaerobic natural