Component 1 - At just 11 hectares, Patio Bonito is a small but mighty farm in Cauca, Colombia, run by the talented young producer Paolo Trujillo and her family. Paola grew up surrounded by coffee, guided by her parents—her mother, María Angela, instilling a spirit of generosity and knowledge-sharing, and her father, Carlos, entrusting her with the family’s coffee project. After studying chemical engineering, Paola returned to the farm with a clear mission: to elevate quality and safeguard her family’s coffee legacy.

This microlot is 100% variedad Colombia, a cultivar created to resist leaf rust while preserving the sweetness and complexity Colombian coffees are known for. Cherries were hand-sorted, floated, and fermented underwater for 30 hours before careful washing and controlled drying in the cool Cauca climate (14–25°C).

Component 2 - Nestled in Kirinyaga, just west of Nyeri, this traditional Kenyan washing station plays a vital role in local coffee production. Numerous smallholder farmers bring their cherry harvest to Nguguini for processing. Many of these farmers rely on subsistence agriculture, cultivating coffee alongside personal gardens that sustain their families.

Washed coffee from Kirinyaga County is celebrated for its clarity, vibrant acidity, and fruit-forward sweetness. Farmers harvest ripe Arabica cherries (varietals like SL‑28, SL‑34, Batian and Ruiru 11) by hand, then deliver them to local washing stations. Here, cherries are pulped, fermented (16–26 hours), thoroughly washed, soaked, and finally sun-dried on raised beds for 7–15 days These meticulous processes yield a clean cup often brimming with citrus or stone-fruit notes like plum and cherry, balanced by a syrupy body and honeyed finish. The result is a classic Kenyan AA: intensely bright, yet refined—a true expression of Kirinyaga’s volcanic soils and high-altitude terroir.