Colombia | Patio Bonito | Paola Trujillo | Sidra Washed | Signature Series
Upcoming Roast / 1000g
$159.00 AUD
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Colombia | Patio Bonito | Paola Trujillo | Sidra Washed | Signature Series
$159.00 AUD
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80 Somersby Falls RD, Somersby NSW
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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:
Sidra
?
Sidra is a newer high-end varietal, believed to be a hybrid of Bourbon and Typica, developed in Ecuador. It combines floral and fruity cup characteristics with a creamy mouthfeel and long finish. It’s gaining popularity among experimental farms and barista competitions for its distinctive profile.
Processing Method:
Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer:
Paola Trujillo
Farm:
Patio Bonito
Region / Area:
Cauca, Pescador
Altitude:
1570–1650 MASL
Sourcing Partner:
Cofinet
Coffee Storage:
Frozen
?
For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.
Roast Details
Roast Style:
Filter
?
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
?
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:
Stewed plum, red grape and bergamot.
Cupping Score:
88.0
?
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
?
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 Trujillo | Sidra Washed | Signature Series - When is peak flavour?
Medium Roast - Roasted on Roest L100 Ultra
Paola Trujillo – Patio Bonito
Paola Trujillo is a young, dedicated grower who owns the 11-hectare Patio Bonito with her family in Cauca, in Colombia's south-west. A chemical engineer by training, she joined the family coffee project under her father Carlos and mother Maria Angela, learning every stage of pre- and post-harvest work with a focus on quality and consistency. She also runs courses and training at the farm for young people in her community.
We met Paola when she was in Australia doing a tasting tour & I'm very glad that we sell many of her fantastic coffees.
Process
Grown at 1570–1650 metres and picked to strict ripeness criteria, the cherries are floated and hand-sorted, given a long underwater fermentation, then pulped, gently washed and dried under controlled conditions to an even moisture — a clean, precise washed preparation that lets the Sidra speak.
Region
Cauca, in Colombia's south-west, is prized for high-altitude farms and cool nights that slow cherry maturation, building sweetness and a bright, structured acidity.
About the Sidra Variety
Sidra (also spelled Sydra) is a captivating, exotic variety of Bourbon–Typica lineage, associated with Ecuador and now highly sought after on Colombia's competition scene. It is low-yielding and needs careful husbandry — resistant to drought but susceptible to leaf rust — which is why it is grown only by producers willing to invest the attention it demands.
Its magic is in the cup: celebrated for complexity, balance and a floral, tea-like elegance. In this washed lot from Patio Bonito it shows as stewed plum and red grape lifted by a bergamot-like brightness.