Paola’s Mission. From Farm to Community
This Good Coffee Doing Good release has been created as a special series for International Women’s Day, featuring Typica, Wush Wush and Caturra from Paola Trujillo and her family at Patio Bonito Farm in Pescador, Cauca, Colombia.
These coffees celebrate Paola and the leadership she continues to show within her community, and reflect Padre’s broader commitment to improving access to opportunity, skills and recognition for women across the coffee supply chain.
At origin, Paola is already doing this work. Through on-farm training and mentorship, she supports emerging producers by sharing practical processing and fermentation methods that improve quality outcomes. We are proud to support the next stage of that work through this release.
For every kilo sold, Padre will donate $8 from Typica, $8 from Wush Wush and $4 from Caturra.
Our goal is to raise 7,500,000 Colombian pesos (approximately $2,900) to support a network preceptor programme Paola is developing in partnership with a Colombian technical institute.
The programme aims to build a cost-effective farm toolkit for smallholders and deliver structured fermentation training that improves process control, reduces defect risk and increases the likelihood of higher cup scores and stronger pricing outcomes.
Designed as a cascade model, Paola will train approximately 8 to 10 female farmers across Cauca. These women will then act as preceptors, distributing shared methods and standards to a wider network of up to 1,200 producers.
Importantly, the network is structured to include representation across the diverse communities producing coffee in Cauca.
By establishing shared technical language and shared process standards, the programme seeks to reduce barriers between groups and strengthen collaboration across the region.
Origin Context
Patio Bonito sits at approximately 1,570 metres above sea level in the Colombian Andes, within a landscape shaped by volcanic-derived soils and high-elevation growing conditions. These factors support slower cherry maturation and contribute to the high aromatic potential associated with coffees from this region.
Cauca is a department where coffee is predominantly produced by smallholders, including Indigenous and Afro-descendant communities, across numerous municipalities and elevations that frequently fall within the “high coffee” range.
The Federación Nacional de Cafeteros describes Cauca coffee as being cultivated largely on small plots by rural, Indigenous and Afro-descendant families, often around 1,700 metres above sea level and in soils derived from volcanic ash. This aligns with the regional identity and cup clarity commonly associated with Cauca washed coffees.
A Shared Process, A Clear Expression
The three coffees in this series — Typica, Wush Wush and Caturra — were intentionally processed using the same washed methodology so that differences in the cup reflect varietal expression rather than processing style.
Across all three lots, the shared intent is strict cherry selection, defect removal through flotation and hand-sorting, controlled fermentation management, careful washing and temperature-managed drying to stable moisture levels.
For Patio Bonito’s washed lots, Paola has documented a workflow that includes ripeness-based harvest selection, flotation and hand-sorting, followed by an extended underwater fermentation phase, commonly referenced at around 30 hours for these washed profiles, prior to pulping. This is followed by washing and controlled drying.
This baseline approach underpins the technical clarity of the set, presenting as clean yet complex, with clear separation between varieties while maintaining a consistent washed structure.
Paola is consistently producing high-scoring coffees across a broad cultivar range, and she applies a process-led mindset that supports repeatability and training. Her background in chemical engineering is evident in her structured approach to fermentation and processing modulation on the farm, including anaerobic and temperature-driven techniques such as thermal shock concepts.
From a varietal standpoint, the release deliberately spans one foundational Colombian cultivar, Caturra; one classic heirloom lineage, Typica; and one rare exotic, Wush Wush.
The Varieties
Wush Wush
A rare, low-yield variety originally identified in Ethiopia and later adopted by producers in origins such as Colombia. It is often selected for its high aromatics and saturated fruit character, qualities that can remain pronounced even when processed as a clean washed lot.
Typica
One of the most historically significant Arabica lineages. It is a tall, lower yielding coffee and more susceptible to disease, yet capable of exceptional cup quality.
Caturra
A compact natural mutation of Bourbon, valued for its manageable plant architecture and its potential to produce a sweet, clean cup when agronomy and processing are carefully controlled.