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The Farm
The Typica variety is one of the most historically important and genetically influential coffee cultivars. Originating in Ethiopia, it spread globally, reaching Latin America via the Caribbean in the 18th century. Though Typica is vulnerable to diseases like coffee leaf rust and produces lower yields than modern hybrids, it remains highly valued for its clean, sweet, and complex cup profile—especially when grown at high altitudes.
Process
At Patio Bonito farm, only the ripest cherries are selectively handpicked by Paola and her team. Cherries are floated and hand-sorted to remove defects, then undergo a 22-hour anaerobic fermentation following Cofinet’s protocol to enhance sweetness and complexity. After pulping and washing off the mucilage, the coffee ferments an additional 18 hours. Finally, it is dried on raised beds under careful monitoring, reaching an ideal moisture level of 9.5–11%. This meticulous process highlights Typica’s refined, crisp, and vibrant character in the cup.
