Colombia | Patio Bonito | Paola & Carlos Trujillo | Wush Wush Natural

Upcoming Roast / 160g

$29.00

Colombia | Patio Bonito | Paola & Carlos Trujillo | Wush Wush Natural

$29.00

In stock

Roast Date Upcoming Roast

Size 160g 320g 1000g

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Roast Date	160g	320g	1000g
Upcoming Roast

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal:

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Paola & Carlos Trujillo

Farm: Patio Bonito

Region / Area: Cauca

Altitude: 1700 MASL

Harvest Period: May – August 2025

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Tons of cooked peach with jammy peach and toffee flavours. Juicy malic acidity and clean fruit-like sweetness.

Cupping Score: 88.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Colombia | Patio Bonito | Paola & Carlos Trujillo | Wush Wush Natural - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

Paola & Carlos Trujillo

Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, assisted by his daughter Paola, who spent years as a cupper and green buyer in Narino and Huila before returning to the farm in 2022. Paola has been integral in perfecting their fermentations, innovating washed and natural processing with thermal shock and anaerobic modulations. The 11-hectare farm holds 47,000 trees across 13 varieties, and every operation is grounded in the family's three core values: food security, soil conservation, and coffee cultivation.

Cauca

Cauca stretches from the Western Cordillera to the Pacific Ocean in central-western Colombia. Ocean winds and elevation make it one of the coolest coffee regions in the country, and its coffee is grown mostly by indigenous and Afro-descendant communities across the Popayan Plateau and the central volcanic range.

About the Wush Wush Variety

Wush Wush takes its name from a small area in southwest Ethiopia, not far from Jimma and Sidamo, where the variety grows semi-wild among the forest coffees that make the region famous. Like many Ethiopian landraces it is naturally low-yielding, which kept it obscure for decades - until cup quality started deciding what got planted.

The variety crossed to South America roughly 30 years ago, arriving shortly after Gesha's rise to fame, and has found its most enthusiastic adopters in Colombia. Specialty growers accept the small harvests because the cup commands a premium: intensely sweet, with tropical fruit, berries and florals that stand apart from anything else on the table.

From Patio Bonito's high, cool Cauca terroir and careful natural processing, expect that signature sweetness amplified - cooked and jammy peach, toffee, and a juicy malic brightness.