COLOMBIA El Ocaso – Filter

Grown at 1,800–1,850 metres above sea level in Salento, Quindío, this Natural Anaerobic Caturrón from El Ocaso undergoes 40 hours of anaerobic fermentation, followed by slow sun-drying to achieve optimal moisture content. The process enhances its flavor profile of mango, cacao, maraschino cherries, and lavender.

Santiago Patiño, a third-generation coffee producer, manages the farm, applying fermentation techniques that highlight the complexity of this lot. Caturrón is a natural mutation of Caturra, first identified in Acevedo, Huila, known for its resistance to leaf rust and high yield. In 2016, Our exporter and local growers recognized its distinct cup profile, leading to its selection as a specialty variety. At El Ocaso, Santiago has introduced additional varietals, including Gesha, Sidra, Tabi, and SL28, refining post-harvest processing to emphasize clarity and structure in the cup.

El Ocaso operates with regenerative farming practices, using shade-grown systems to regulate temperature and slow cherry maturation. Natural pest control methods, including microorganism-based treatments, reduce reliance on chemical inputs. An on-site composting system repurposes organic waste to maintain soil health.

Through his partnership with us, we aim to support Santiago in expanding the reach of his coffee, helping him adapt to climate challenges and evolving processing methods to improve quality.