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Copy of Colombia Finca El Ocaso

14.50
1818Ocaso.jpg

Copy of Colombia Finca El Ocaso

14.50

Dates, Fuji Apple, Brown Sugar

Farmer: Gustavo Alberto Patino
Farm: Finca El Ocaso
Origin: Salento, Quindio, Colombia
Varietals: Tabi, Caturra
Altitude: 1700-1900m
Process: Fully Washed

One of the most exciting aspects of close partnerships between growers and roasters is the ability to experiment with harvesting and processing techniques to develop new and exciting coffees from a single farm. When we built drying bed houses at El Ocaso and hired Santiago Patino to manage them, our primary focus was developing a Natural Process coffee, as well as, potentially, a Honey Process coffee. When we visited the farm to see the results of his work, Santiago surprised us with a number of experimental processing methods, the most exiting of which was the 18/18 Red Tabi. Red Tabi is a popular varietal in Colombia, one which have isolated for a single varietal from El Ocaso in the past. Santiago used alternative processing methods to accent the best qualities of the Red Tabi, allowing it to ferment in the cherry for 18 hours, followed by pulping, and another 18 hour fermentation before drying on raised beds. The result is a complex, elegant coffee with intense acidity and perfect clarity. Exciting surprises like this are the reason we build relationships with growers - so we can bring unexpected coffees to our customers and push the boundaries of what our growers can produce.

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Dates, Fuji Apple, Brown Sugar

Farmer: Gustavo Alberto Patino
Farm: Finca El Ocaso
Origin: Salento, Quindio, Colombia
Varietals: Tabi, Caturra
Altitude: 1700-1900m
Process: Fully Washed

One of the most exciting aspects of close partnerships between growers and roasters is the ability to experiment with harvesting and processing techniques to develop new and exciting coffees from a single farm. When we built drying bed houses at El Ocaso and hired Santiago Patino to manage them, our primary focus was developing a Natural Process coffee, as well as, potentially, a Honey Process coffee. When we visited the farm to see the results of his work, Santiago surprised us with a number of experimental processing methods, the most exiting of which was the 18/18 Red Tabi. Red Tabi is a popular varietal in Colombia, one which have isolated for a single varietal from El Ocaso in the past. Santiago used alternative processing methods to accent the best qualities of the Red Tabi, allowing it to ferment in the cherry for 18 hours, followed by pulping, and another 18 hour fermentation before drying on raised beds. The result is a complex, elegant coffee with intense acidity and perfect clarity. Exciting surprises like this are the reason we build relationships with growers - so we can bring unexpected coffees to our customers and push the boundaries of what our growers can produce.