Colombia Carlos Trujillo from Respekt Coffee is a coffee that takes its time. It’s a bit deeper, a bit darker, and definitely intriguing. It’s not about a quick first impression, but about how the flavor gradually unfolds and evolves. It begins with a juicy body that brings a subtle citrus sparkle and a light bittersweet freshness—more elegant than sharp. This moment is brief, merely hinting at the direction, and then the profile slowly shifts toward a fuller, denser plane. Notes of port wine come to the fore with a sweet, slightly warming, fermented undertone reminiscent of ripe dark fruit or wine reduction. In the finish, everything rests on cocoa nibs. They add structure to the flavor, so the profile doesn’t feel overly sweet or heavy. The aftertaste is long, calm, and gradually fades between fruit and cocoa, with a light, almost wine-like note that lingers for a moment after the last sip.
Behind this coffee is the family-run Patio Bonito farm in the Caldono area of Cauca, Colombia—a region known for its cooler conditions and slower ripening of coffee cherries. It is precisely this pace that gives the beans more time to develop sweetness and complexity, so the resulting profile doesn’t feel rushed, but rather thoughtful and layered. Carlos Trujillo is one of those farmers with decades of experience in coffee, yet he isn’t afraid to push the boundaries. His daughter Paola plays a key role here, bringing a fresh perspective to processing—experimenting with fermentation, meticulously monitoring processes, and ensuring that each batch has a distinct and recognizable character. The farm itself is not small, yet it maintains a personal approach. Multiple varieties are grown here, and attention is paid to every step, from soil care to harvest.
Processing plays a crucial role here, and it is precisely this moment when good coffee becomes something more interesting. The selection of overripe cherries, careful sorting, and work with fermentation give rise to a flavor that has depth and a slightly wine-like character. During fermentation, the profile gradually concentrates and gains intensity. Subtle liqueur-like notes and a light spiciness emerge. However, it is not excessive or aggressive, but rather well-controlled and balanced. The subsequent drying on raised beds then stabilizes the flavor and preserves its structure and purity.