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El Ocaso

El Ocaso

By embracing innovative processing, Santiago has brought great clarity to his lots: vibrant blood orange and caramel sweetness.

£16.25
£16.25
Sale Sold out

Character

We taste blood orange & toffee.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Sustainable farming.

Set between 1,800 and 1,840 metres above sea level in the rolling hills of Salento, El Ocaso is a 30-hectare farm run by third-generation coffee grower Santiago Patiño.

The land was first purchased by Santiago’s grandfather and father in 1985, and what began as a mixed farm has grown into a focused, quality-driven coffee project.

El Ocaso is a reflection of both tradition and progress—a family’s commitment to thoughtful farming.

The Producer

Over the years, Santiago has introduced a wide range of varietals—Gesha, Sidra, SL28, Tabi, Papayo, among others—each chosen to explore the potential of the farm’s unique microclimate.

A diverse mix of native shade trees protects the coffee and helps slow down cherry maturation, encouraging higher sugar content and a sweeter, more complex cup.

The farm is guided by sustainable, organic practices. Cherry husks and other organic waste are composted and returned to the soil, while naturally occurring microorganisms are used to protect the plants from pests and disease without chemicals.

  • Production Data

    Produced by Santiago Patiño
    Region - Quindio
    Grown at 1500 - 1900 masl
    Varietal - Tabi
    Harvest - September 2024
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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