Colombia El Paraiso Caturra - 250 g

José Ignacio Gomez's El Paraiso farm is located in Vereda El Naranjal, near the town of Buesaco in Nariño. José grew up in a family of coffee producers and over the years has developed both a fine taste palette and a sense for identifying and producing coffee of really high quality and this coffee is a fine example of that.

José begins fermenting the whole coffee berries for 15-18 hours in shaded concrete tanks. The pulp is then removed and the berries are washed in fresh spring water. After washing, the coffee is moved to the lowest level of El Paraiso’s shaded drying beds, where the final fermentation process is slowed and prolonged thanks to the shade and cooler temperatures.

As the coffee dries, it gradually moves up the levels until it reaches the desired moisture content. At this point, the green coffee is ready to be transferred to the farm's "bodega warehouse," where it rests for a period called "reposo." During reposo, the coffee's flavors stabilize, ensuring a smooth and balanced profile for export.

We like to drink El Paraiso Caturra using a manual brewing method and in the finest ceramic cups we can find.

Character: Green apples, citrus, sweet.