Colombia El Ocaso – Caturron

Description

Santiago Patiño

This extraordinary coffee is produced by Santiago Patiño at Finca El Ocaso in Salento, Quindío. Santiago is a third-generation coffee farmer; his family’s journey began in 1985 with his grandfather and father. Initially, the farm combined cattle farming with coffee production, but in 2004 they shifted their focus exclusively to coffee. From that moment on, they began innovating their business model, selling their coffees solely to local cooperatives and concentrating on cultivating Colombian varieties.

In the same year, El Ocaso Farm started experimenting with natural and honey processing methods, along with various fermentation techniques. This innovative approach proved successful and led to a continued emphasis on these processes.

After completing his business studies, Santiago focused on improving the coffee production processes on his family’s farm. With the help of consulting and applied knowledge, they redesigned their fermentation protocols, resulting in more complex coffees with better-defined flavour profiles.

Sustainability

El Ocaso is managed using regenerative agricultural practices, including organic methods. One such practice involves the use of microorganisms to control leaf rust and borer beetles. The farm also maintains a composting area where organic waste is transformed into organic compost for use in the coffee plantations.

Despite the challenges Santiago and his family face – including the impact of climate change and labour shortages – he remains committed to preserving his family’s coffee legacy, which is the primary source of income for the entire family. He aims to continue improving coffee practices and technology, while sharing knowledge with younger generations who will carry on the tradition of producing world-class coffee.

Caturrón

On their 30-hectare farm, Santiago grows a wide range of varieties, including Gesha, Tabi, Sidra, and many others. We tasted this particular lot — a Caturrón variety — processed using a natural anaerobic method. It surprises with its strawberry-like acidity, dried fruit sweetness, and a dark chocolate base. At first, we didn’t expect it to be anaerobically processed.

The Caturrón, a relatively new variety from Huila, Colombia, isn’t widely known yet but has a distinctive flavour profile. The plant also produces large cherries — you could almost call it a Caturra on steroids.