Pedro Nel Trujillo- Colombia

Pedro Nel Trujillo has 54 years of coffee-growing experience. He was born and raised in Oporapa, Huila, and learned the trade from his father, a seasoned and passionate grower who taught him everything about cultivating the land. Oporapa is known as the “Pesebre del Huila” (Manger of Huila), and sits in the southern part of the department between the central and eastern mountain ranges.

Pedro Nel’s farm, Finca Río Chiquito, is in the fertile surroundings of San Roque. It benefits from rich soil, strong biodiversity, and microclimates shaped by the surrounding mountains and river basins. The 15-hectare farm is mostly planted with Caturra, alongside carefully selected plots of Colombia, Papayo and Pink Bourbon. At 1,750 metres, the thermal swings between day and night slow cherry maturation, which builds complex sugars and vibrant acidity.

This Mezcla Cero lot combines Pink Bourbon, Caturra and Papayo, processed with a method Pedro Nel has developed himself. Only fully ripe cherries are picked, and they go through 24 hours of oxidation before depulping. After depulping, the coffee ferments dry in tank for 36 hours. It is then washed with clean mountain water and dried slowly for 30 days in a parabolic dryer, until it reaches the right moisture level. This careful fermentation helps give the cup its texture and structure.

In the cup, it’s clean and structured, with a lovely texture. Expect cinnamon, panela, plum and apricot, shaped by more than five decades of care.