Santiago Patiño – Finca El Ocaso, Salento, Quindío
1. Historical Background
Santiago Patiño is a third-generation coffee producer and the current steward of Finca El Ocaso, a family-owned coffee estate located in the heart of Colombia’s Coffee Cultural Landscape, just outside Salento in Quindío. The farm was originally founded by Santiago’s grandfather in 1985 and initially functioned as a mixed-use agricultural property, combining cattle ranching with coffee cultivation. Over time, the family transitioned their focus entirely to coffee production, and in the early 2000s, Santiago joined the farm after completing a degree in business. He quickly became involved in refining processing practices and leading the farm into specialty coffee production.
2. Growth and Regional Role
Since stepping into a leadership role in 2017, Santiago has helped transform El Ocaso into a regional example of innovation, traceability, and agroecological stewardship. He has overseen the diversification of coffee varietals grown on the estate, introduced experimental post-harvest techniques, and developed strong relationships with export partners and roasters across the globe. Under his guidance, the farm has expanded its focus on microlots and value-added processing, while remaining deeply engaged in preserving Quindío’s coffee-growing traditions through public education and farm tourism. El Ocaso is now a key representative of Colombia’s new generation of producers who blend tradition with scientific curiosity and entrepreneurial skill.
3. Present-Day Production and Processing
Santiago manages over 30 hectares of land planted with a range of traditional and exotic varietals, including Castillo, Caturra, Gesha, SL-28, Papayo, Tabi, and the rare Caturron. His focus is on producing traceable microlots with distinct sensory profiles, achieved through intentional processing methods such as anaerobic natural, honey, and thermic shock fermentation. All coffees are hand-picked with great attention to ripeness, and post-harvest handling is conducted on-site using controlled fermentation tanks and drying infrastructure tailored to each process.
Recent highlights include the Anaerobic Natural Papayo—processed with a 72-hour closed fermentation and 15 days of raised bed drying—yielding flavors of raspberry, watermelon, and florals. Another standout is the Castillo Natural, which showcases winey acidity, molasses sweetness, and stone fruit depth. Santiago also conducts flavor experiments with infused lots such as Java Thermoshock, demonstrating a mastery of fermentation control without overwhelming the bean’s inherent characteristics.
4. Market Dynamics and Recognition
Santiago’s coffees have found enthusiastic audiences in both national and international markets, with consistent representation in specialty coffee shops and import programs across Europe and North America. His coffees are regularly featured by roasters seeking unique and clean flavor profiles that reflect intentional craftsmanship and innovative processing. El Ocaso’s commitment to traceability, sustainability, and education has made it a model destination for coffee professionals, educators, and tourists alike.
In addition to producing award-winning coffees, Santiago is a vocal advocate for regenerative agriculture, biodiversity conservation, and farmer education. He leads processing workshops, hosts visiting professionals at the estate, and partners with organizations that support knowledge exchange between producers and buyers.
5. Outlook
Santiago Patiño represents the next evolution of Colombian coffee production—one rooted in heritage, yet oriented toward innovation, scientific rigor, and long-term sustainability. His leadership at Finca El Ocaso continues to push the boundaries of sensory expression while uplifting the cultural and environmental richness of Salento and the broader Quindío region. With an eye toward the future, Santiago is positioning El Ocaso as a leader in responsible specialty coffee, capable of adapting to shifting climates, market demands, and consumer expectations.
