George Howell Coffee

Patio Bonito Anaerobic, Colombia

Patio Bonito sits in Cauca's volcanic highlands at 5,150–5,410 feet, where cool mountain air and steady rainfall create ideal conditions for exceptional coffee. Paola Trujillo, a chemical engineer turned farmer, hand-selects only the ripest cherries from her family's diverse varietals, including the rare Wush Wush—an Ethiopian heirloom prized for its delicate structure and complex aromatics. The cherries undergo 32 hours of anaerobic fermentation in sealed, oxygen-free tanks, which slowly breaks down sugars and organic acids to build sweetness and structure, followed by pulping, a full wash, and 12 additional hours of fermentation before drying on raised beds. The result is a bright, expressive cup with notes of grapefruit, papaya, and chamomile that showcase the full potential of this rarely cultivated variety.