Very Special
This is the last Brew Crew VS subscription feature of 2024! And, as it wouldn’t be otherwise, it brings another outstanding coffee from a producer we already know: Paola Trujillo, from Colombia. Last September, we shared a washed process lot made of Wush Wush variety; this time, it’s the same process but featuring 100% Typica.
Unlike the mystical Wush Wush, Typica is a traditional variety; most small-scale Colombian coffee farmers cultivate it. It arrived in the late 18th century, and by 1940, it was the dominant coffee variety in South and Central America—hence the name.
But this lot is nowhere near typical or common. The quality and attention to detail throughout the harvest and processing have given this coffee a clean, vibrant and balanced profile. A top example of what washed Typica can aspire to, and like so, it deserves a spot on our VS category.
Paola and la familia
Paola Trujillo is a dedicated young coffee grower who, along with her family, owns Patio Bonito Farm. This 11-hectare property is situated at 1570 meters above sea level in the Pescador municipality in the northern part of the Cauca department.
Paola and her family are renowned for cultivating a range of coffee varieties, from high-quality traditional types to exceptional exotics, including Castillo, Colombia, Bourbon Rosado, Gesha, Bourbon Aji, Bourbon Sidra, SL28, Wush Wush, Typica, and Laurina, among others.
Her mother, Maria Angela, instilled in her the importance of sharing knowledge, while her father, Carlos, provided her with the opportunity to contribute to the coffee project. After studying chemical engineering, Paola decided to join the family business and support her parents in coffee cultivation.
Paola has mastered all stages of pre- and post-harvest processes, focusing on enhancing coffee quality and processing. The whole family is involved in this endeavour, helping to create a well-regarded family project in the region.
Typica variety
This is a traditional variety in Colombia, and most of the small-scale coffee farmers cultivate it. In the late 18th century, cultivation spread to the Caribbean, Mexico, and Colombia. Until the 1940s, the majority of coffee plantations in South and Central America were planted with Typica.
This lot
This coffee, grown by Paola Trujillo at Patio Bonito Farm (formed with volcanic ash soil), is produced with meticulous care. The cherries are harvested based on strict ripeness criteria, then floated and hand-sorted to remove any defects. Afterwards, the cherries undergo 30 hours of underwater fermentation before being pulped. The parchment is gently washed and dried under controlled temperature conditions until the ideal moisture content is achieved.
