MEET THE PRODUCER | Paola Trujillo grew up on her father's farm in Caldono, Cauca, which has been producing coffee in the region for over four decades. Her father, Don Carlos Trujillo, is invested in sustainable agricultural practices, and Paola complements his passion by spearheading fermentation and processing endeavors at Patio Bonito. This Pink Bourbon lot underwent a thermal shock protocol before being finished as a washed coffee—a process that Paola oversaw and executed with precision and excellence, as it seems she does all things in her life. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are floated to remove lower density beans before being hand-sorted and thoroughly washed. For this lot, a thermal shock protocol is used to kickstart the fermentation process, and the cherries are then pulped before being placed in plastic barrels to ferment. Finally, the coffee is removed to dry until optimal moisture content (10–12%) is achieved. TAKE A SIP | Paola has a way of bringing out botanical notes through her careful processing, and this lot is no different. Vibrant and fresh, this coffee boasts a floral profile which is surprisingly similar to gin botanicals. Citrus, like bergamot, and stone fruit, like apricot, make up the lion’s share of the fruit flavors in the cup. It drinks easily but thoughtfully, like black tea. One taster remarked that the flavor profile is reminiscent of a French 75, and, honestly, we couldn’t agree more. Cheers. Origin | Caldono, Cauca, Colombia Producer | Paola Trujillo Farm | Patio Bonito Process | Advanced Washed Variety | Pink Bourbon Elevation | 1570–1650 MASL

MEET THE PRODUCER | Paola Trujillo grew up on her father's farm in Caldono, Cauca, which has been producing coffee in the region for over four decades. Her father, Don Carlos Trujillo, is invested in sustainable agricultural practices, and Paola complements his passion by spearheading fermentation and processing endeavors at Patio Bonito. This Pink Bourbon lot underwent a thermal shock protocol before being finished as a washed coffee—a process that Paola oversaw and executed with precision and excellence, as it seems she does all things in her life. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are floated to remove lower density beans before being hand-sorted and thoroughly washed. For this lot, a thermal shock protocol is used to kickstart the fermentation process, and the cherries are then pulped before being placed in plastic barrels to ferment. Finally, the coffee is removed to dry until optimal moisture content (10–12%) is achieved. TAKE A SIP | Paola has a way of bringing out botanical notes through her careful processing, and this lot is no different. Vibrant and fresh, this coffee boasts a floral profile which is surprisingly similar to gin botanicals. Citrus, like bergamot, and stone fruit, like apricot, make up the lion’s share of the fruit flavors in the cup. It drinks easily but thoughtfully, like black tea. One taster remarked that the flavor profile is reminiscent of a French 75, and, honestly, we couldn’t agree more. Cheers. Origin | Caldono, Cauca, Colombia Producer | Paola Trujillo Farm | Patio Bonito Process | Advanced Washed Variety | Pink Bourbon Elevation | 1570–1650 MASL