Ana María Trujillo

Ana Maria Trujillo produces coffee across the regions of Huila and Quindio in Colombia, operating at high altitudes ranging from 1650 to 2100 meters. This elevation profile provides a stable environment for cultivating distinct coffee varieties. The varietal selection includes Castillo, Pink Bourbon, and Geisha. Castillo forms the primary portion of the catalog entries, complemented by single lots of Pink Bourbon and Geisha. Processing methods in the catalog emphasize experimentation and varied techniques. The portfolio features honey treatments alongside natural processing and anaerobic washed preparation. Several lots also incorporate co-fermentation methods utilizing specific fruit infusions. The catalog footprint comprises four active coffees currently in stock, all carried by roaster Col-Spirit. The represented harvest years and offerings reflect specialized processing techniques applied to traditional and regional cultivars. Recent catalog entries include the Colombia El Capitolio Castillo Natural Erdbeer Cocktail Co-Fermentation and the Colombia Sinaloa Castillo Honey Wild Co-Fermentation, both processed by Col-Spirit. Additional lots feature the Colombia Sinaloa Gesha Anaerobic Washed and the Colombia Sinaloa Pink Bourbon Honey Passion Fruit Co-Fermentation. Overall, the work of Ana Maria Trujillo centers on combining high-altitude Colombian terroir with experimental co-fermentation and traditional processing variations.