Best Suited for Espresso

Tasting Notes of Orange and Caramel

High in Colombia’s Quindío department, Santiago Patiño tends his farm, El Ocaso, with the kind of care that turns routine into ritual. Tabi is a relatively new variety, bred for its resilience and known for producing clean, expressive cups, and this lot is a beautiful expression of balance and sweetness. Santiago’s approach is meticulous: cherries are picked at their sweetest, floated to remove defects, then rested in a 30-hour underwater fermentation. From there, they’re washed and dried under watchful eyes until just right. Roasted for espresso, the result is smooth and classic, with bursts of orange, smooth, rich caramel, gentle acidity, and a rounded, lingering finish. Comforting yet vibrant, familiar yet full of life, it’s the kind of coffee you can return to again and again.