Terroir, why it matters
|
|
Time to read 4 min
If you’ve been following us for a while, you probably already know—we’re all about origin. And by story, we mean the stories behind the coffees we release in our lineup.
What’s even more revealing—and what truly ignited our passion for origin—has everything to do with the experience of standing on the land itself. For me, walking on top of the terroir is a powerful, almost spiritual experience. Terroir is priceless. It’s more valuable than gold or anything money can buy. You can’t simply purchase terroir—it belongs to the universe.
What matters most is that terroir is the very foundation of where coffee grows. The land shapes how the coffee seeds develop. How it’s nurtured directly influences all the qualities that affect the coffee’s flavor and overall quality. The surrounding climate plays a major role as well.
Ultimately, how we care for the land shapes the quality of life within it—and impacts the broader economic and geopolitical landscape. In North America, we’ve become so used to the commoditization of coffee by large chains that we often overlook how important origin truly is. That’s why we’ve taken the time to highlight the origin stories of each of our coffees—to give them the recognition and respect they deserve.
In this feature, we’re sharing the story of Patio Bonito and Pao Trujillo. Huge thanks to our Canadian partners, Apex Coffee Imports , for sourcing this incredible coffee, for the hard work it takes to bring it to Canada, and for sharing Pao’s story with us.
Pao Trujillo and her Father, Carlos, in Patio Bonito
Paola Trujillo, together with her family, owns Patio Bonito. Her mother, Maria Angela, taught her the value of sharing knowledge. Her father, Carlos, allowed her to participate in his coffee project. After studying chemical engineering, Paola chose to join the family business and contribute to coffee cultivation. Paola is now highly skilled in all pre and post-harvest processes, focusing on improving coffee quality and processing. Family is key to building a well-respected family project in the region.
Patio Bonito is 11 hectares, 1,570 masl, in the Pescador municipality of northern Cauca in Colombia. Nine hectares of the farm are dedicated to coffee cultivation, with 45,000 coffee trees. Owen by the Trujillo family, Carlos Arturo, Pao’s father, has been a coffee producer for over 40 years. All operations at Patio Bonito are guided by Food security, conservation, and soil management around the coffee crops.
Pao's family philosophy
The SL28 variety was originally developed in Kenya and is a hybrid between Bourbon and SL-34 varieties, both bred for resistance to disease and pests and improved yields. SL-28 is known for its bright acidity, fruity notes, and complex flavour. This variety thrives in high-altitude regions, typically above 1,500 masl. SL-28 can be lower yielding than other varieties, making it a high-value quality bean.
process lot information
The cherries are harvested with an average brix degree of 19 degrees and a vibrant purple colour. After harvest, the cherries undergo a 24-hour oxidation process followed by a 15-minute thermal shock at 50 degrees to 55 degrees Celsius. The cherries are then de-pulped, and the mucilage is removed with a brix level carefully controlled until it reaches 18 degrees. Thereafter, an anaerobic fermentation process takes place, where the cherries are submerged in the most until the pH reaches 3.5, ensuring the development of distinct flavours.
drying methood
The coffee cherries are naturally dried in the sun under a canopy for three days, allowing a gradual moisture reduction. The drying process is then completed using a mechanical system with temperature control at 40 degrees Celsius until the cherries reach a moisture content of 10% to 11%. After drying, the cherries are rested for a minimum of two weeks.
SL28, the foundation, the yield
“Patio Bonito’s mission is to offer training and alternatives for farmers and students in managing, conserving, and exploring natural resources and the environment. “
One of the most wonderful things is that I strongly share the Trujillo family philosophy. In a way, we are all living on this planet for the next generation to have a better life than we have. I have some plans for évery in the future related to nature conservation. I hope to introduce this to you all as we continue our journey.
When it comes to coffee, I crave straightforward, simple coffees with a traditional process; I like to see the work done at the farm, which will translate into the brew; if the job is done responsibly, the cup will be clean and impeccable. Our biggest issue bringing these coffees is that they are sourced in larger quantities, so I pass on them as our demand is not currently high. Hence, the coffees I currently source are mainly tiny lots in low quantities, so the price is higher, and they are more experimental. We are growing now, and with the help of our soon-to-be-open location, we will be able to source more of these straightforward traditional coffees into the lineup, lowering the prices and making them more accessible for everyone.
For the past few months, I have been selecting a few experimental coffees that are strongly resonating with our audience. However, looking into the future, as we host events and bring new coffees, I am excited to showcase the elegance of these excellent, more traditional coffees, such as this washed SL-28 from Pao.
I hope you enjoy this amazing coffee. If you have any questions or want to connect with us, do not hesitate to reach out via our Instagram or contact page.
Looking forward to connecting with you all.
Denis, at Aquiares State farm in Turrialba, Costa Rica