El Ocaso, Colombia

Santiago Patiño, a third-generation coffee grower, is the owner of El Ocaso Farm, a 30-hectare property in Salento, Quindio. Acquired by his grandfather and father in 1985, the farm initially balanced cattle ranching and coffee cultivation before transitioning entirely to coffee a few years later. By 2004, their focus had narrowed to exclusively producing coffee, specializing in traditional Colombian varieties sold to local cooperatives.

In that same year, El Ocaso Farm embarked on experiments with natural and honey processing methods, alongside other fermentation techniques. This innovative direction proved fruitful, cementing a continued dedication to these processes. After completing his business studies, Santiago turned his attention to enhancing the coffee production process at his family's farm. By seeking advice from coffee experts and applying his own knowledge, he revamped existing fermentation protocols and developed new ones. These advancements yielded complex flavor profiles that accentuated the unique character of their coffees.

Furthermore, Santiago diversified the farm's cultivation by introducing a range of exotic varietals, including Gesha, Sidra, Tabi, Caturra, Papayo, SL28, and others. Among the notable varieties is Caturron, a rare mutation of Caturra, first identified in Acevedo, Huila. Coffee farmers began cultivating Caturron after recognizing its resistance to leaf rust and its high yield potential. This variety is distinguished by its exceptional cup profile, which features notes of molasses, coconut, herbal tones, cinnamon, and hints of vanilla. Caturron trees are slightly taller than Caturra trees, and their cherries mature to a dark purple. At this stage of ripeness, the mucilage possesses a distinctly sweeter and more complex taste compared to Caturra. The Caturron variety was initially pinpointed at Finca Villa Betulia, a farm owned by Luis Anibal Calderon. Recognizing its potential, producers acquired seeds and commenced experimentation with innovative processing techniques, including various fermentation methods, to enhance the variety's natural attributes and further elevate its unique qualities.

El Ocaso is managed using regenerative agricultural practices, incorporating organic methods. One such technique involves utilizing microorganisms to control leaf rust and borer beetles. The farm also maintains a compost area where organic waste, such as coffee husks, is collected and transformed into organic compost for application in the coffee plantations.

The presence of shade trees at El Ocaso cultivates a microclimate that differentiates the farm from its surroundings. This shade system enriches the soil with organic matter and shields the coffee plants from direct sunlight. The resulting cooler climate promotes slower cherry maturation, leading to a higher concentration of sugars and, ultimately, superior coffee profiles.

Santiago's most significant hurdles are climate change and labor availability. Shortages of labor, particularly skilled coffee pickers, present a recurring challenge due to the transient nature of this workforce. Moreover, the intense heatwaves and heavy rainfall associated with climate change have negatively impacted coffee cherry growth and overall production.

Despite the obstacles he and his family face, Santiago is resolute in preserving his family's coffee legacy, which serves as the primary source of income for his entire family. He is driven to continually improve his coffee practices and technology, sharing his knowledge with younger generations who will perpetuate the tradition of producing world-class coffee.