Paola Trujillo SL28 Thermal Shock

Highlights

“Paola Trujillo grew up on her father's farm in Caldono, Cauca, which has been producing coffee in the region for over four decades. Her father, Don Carlos Trujillo, is invested in sustainable agricultural practices, and Paola complements his passion by spearheading fermentation and processing endeavors at Patio Bonito. This SL28 lot underwent a thermal shock protocol before being washed - a process which Paola oversaw and executed with precision and excellence. The coffee cherries are handpicked at peak ripeness, floated to remove lower-density beans, hand sorted and washed. For this lot, a thermal shock was used to kickstart the fermentation process, and the cherries were then depulped before being placed in plastic barrels to ferment. Finally, the coffee is removed to dry until optimal moisture content (10-12%) is achieved. The flavor profile of this coffee is citrus-laden, with citrus fruit, like bergamot, and a zippy acidity, like lemon zest. It's got plenty of florality, too - think more of that fragrant bergamot character, and also lavender. Yellow stone fruit, like yellow peaches, combine with all of that citrus and florality to give us a sipping experience not unlike an Ethiopian Gesha. It's a really lovely example of what's possible with a little well-executed fermentation - and is a sure sign that Paola Trujillo is a name you'll be seeing a lot more often around Black & White Coffee Roasters.”