Santiago Patiño - Colombia

About this coffee: Santiago Pantiño is back for a second time! His castillo blend offers a unique profile due to its fermentation process. The coffee undergoes a controlled 110-hour fermentation in sealed tanks, enhancing its flavors before being dried on raised beds under shade to preserve quality. Santiago Patiño, along with his father Gustavo, manages Finca El Ocaso in Salento, Quindío, Colombia, where they focus on innovative coffee processing methods. Santiago’s return to the family farm in the late 2010s saw him explore diverse coffee varieties and fermentation techniques, contributing to the farm's success.

El Ocaso is not just a farm; it’s a hub for coffee education, offering brewing classes, farm tours, and even a coffee shop and bed-and-breakfast for visitors. Santiago is also a skilled roaster, having won regional competitions, and he roasts and distributes his coffee under the El Ocaso name throughout Colombia. The combination of traditional farming practices, modern education, and cutting-edge roasting techniques makes El Ocaso’s offerings stand out in the coffee community.

What’s in the cup? The taste profile of this coffee is so very similar to what first sparked our passion for the coffee industry years ago. It’s a vibrant cup with flavors reminiscent of wine, cacao, cherry, and even strawberry hard candy, making it perfect for nearly any brewing method. A natural processed coffee is essentially one that undergoes a longer fermentation than typical washed coffees, and we believe this taste profile is what makes the coffee industry so exciting!

Farm: El Ocaso

Tasting Notes: Wine, Cacao, Cherry

Roast Level: Medium/Light

Varietal: Castillo

Process: Anaerobic Natural

Altitude: 1780-1890 Meters Above Sea Level