EL CAPITOLIO | Colombia | Co-Fermented [Pride Edition]

Ana María Trujillo Rojas is a fourth-generation coffee farmer and a recognized Q-Grader whose passion for coffee has shaped her successful career. Early in her career, she received in-depth training at the Yamboró Agroecological Technopark and the renowned SENA Regional Coffee School in Huila.

Her deep love for coffee and desire to explore new possibilities led her to the heart of Quindío, where her innovative spirit could fully flourish. From 2016 to 2024, she collaborated with various companies, fostering innovation and ensuring the highest quality standards. Her focus was on developing unique flavor profiles through diverse fermentation techniques, honing her ability to transform coffee into a complex and multifaceted experience—and establishing herself as an expert in the industry.

In 2025, Ana María took a significant step and founded her own project—driven by her vision of independence and her dedication to fermentation and coffee innovation. Her expertise and creativity combine to create exceptional coffees that impressively demonstrate her talent and innovative spirit.

This journey resulted in the creation of an outstanding coffee naturally co-fermented with strawberries – an excellent example of their ability to elevate coffee to an unforgettable sensory experience.

Processing
The coffee cherries are carefully harvested at peak ripeness in the mountains of the municipality of Génova, at 1,920 meters above sea level. After 48 hours, the skillful processing begins with precise manual selection. The cherries are then immersed in a water tank to remove floating, less dense beans—ensuring only the highest quality cherries are retained from the start.

This is followed by a 72-hour anaerobic fermentation. During this phase, the cherries ferment alongside a carefully balanced blend of dried strawberries, fresh fruit puree, and must of the same variety, enriched with wine yeast and glucose. This process enhances the coffee's unique sensory profile, revealing vibrant aromas and complex nuances.

This process is a true reflection of the dedication and expertise of those who masterfully combine tradition and innovation – resulting in an exceptional coffee of distinctive character and remarkable depth.

Drying takes place slowly on so-called “elvas” or movable roofs for direct sunlight and in parabolic dryers – under strict supervision to achieve the optimal moisture content of 10% to 11%.