Colombia: Quindío Finca El Ocaso
Traceability: Producer Santiago Patiño
Process: Natural
Elevation: 5,900 ft (1800 masl)
Notes: Malbec, Molasses, Cherry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces (340 grams) / 5 lbs (2.27kg)
Info:
Santiago Patiño returns to the menu with a juicy treat from Finca El Ocaso. We’ve worked with Santi on a few other coffees over the years focusing on rare varieties, but this year we made sure to focus on his clean and meticulous processing with some more common (easy-to-grow) varieties, in this case: Castillo.
While Castillo is often derided for being a lower-grade coffee, it’s just simple not the case at Ocaso. With the right attention to soil, picking and processing, world-class coffees can be achieved with Colombia’s signature variety.
Santiago manages Finca El Ocaso, where DNA is key. He cultivates Bourbon, Geisha, Sidra, Pink Bourbon, Papayo, Tabi and more at his farm, where the cupping lab indicates where the successes on the farm can be found.
This coffee is sweet and clean overall, but still huge in aroma and juicy like Hawaiian Punch. A versatile profile, this coffee will impress on espresso, cold brew, pourover bar and more.
Traceability: Producer Santiago Patiño
Process: Natural
Elevation: 5,900 ft (1800 masl)
Notes: Malbec, Molasses, Cherry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces (340 grams) / 5 lbs (2.27kg)
Info:
Santiago Patiño returns to the menu with a juicy treat from Finca El Ocaso. We’ve worked with Santi on a few other coffees over the years focusing on rare varieties, but this year we made sure to focus on his clean and meticulous processing with some more common (easy-to-grow) varieties, in this case: Castillo.
While Castillo is often derided for being a lower-grade coffee, it’s just simple not the case at Ocaso. With the right attention to soil, picking and processing, world-class coffees can be achieved with Colombia’s signature variety.
Santiago manages Finca El Ocaso, where DNA is key. He cultivates Bourbon, Geisha, Sidra, Pink Bourbon, Papayo, Tabi and more at his farm, where the cupping lab indicates where the successes on the farm can be found.
This coffee is sweet and clean overall, but still huge in aroma and juicy like Hawaiian Punch. A versatile profile, this coffee will impress on espresso, cold brew, pourover bar and more.
Traceability: Producer Santiago Patiño
Process: Natural
Elevation: 5,900 ft (1800 masl)
Notes: Malbec, Molasses, Cherry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces (340 grams) / 5 lbs (2.27kg)
Info:
Santiago Patiño returns to the menu with a juicy treat from Finca El Ocaso. We’ve worked with Santi on a few other coffees over the years focusing on rare varieties, but this year we made sure to focus on his clean and meticulous processing with some more common (easy-to-grow) varieties, in this case: Castillo.
While Castillo is often derided for being a lower-grade coffee, it’s just simple not the case at Ocaso. With the right attention to soil, picking and processing, world-class coffees can be achieved with Colombia’s signature variety.
Santiago manages Finca El Ocaso, where DNA is key. He cultivates Bourbon, Geisha, Sidra, Pink Bourbon, Papayo, Tabi and more at his farm, where the cupping lab indicates where the successes on the farm can be found.
This coffee is sweet and clean overall, but still huge in aroma and juicy like Hawaiian Punch. A versatile profile, this coffee will impress on espresso, cold brew, pourover bar and more.
All coffee is roasted to order every Monday and shipped the following day through USPS priority mail unless otherwise specified. Orders received on Mondays will be processed the following Monday.
Net weight: 12 ounces (340 grams) / 5 lbs (2.27 kg)