Colombia
Finca El Paraiso
250g
*Competition Series*
QUALITY SCORE: 91.75
Cup Notes
Rose / Apricot / White Peach / Pineapple
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 91.75
- Series
- Competition
- Producer
- Finca El Paraiso
- Country
- Colombia
- Terroir
- Cauca
- Altitude
- 1930 masl
- Process
- Innovative (Secret)
- Arabica cultivar
- Castillo
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
El Paraìso is a family operation. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency. The farm team consists of four family members and eight employees.
The fertilisation is based on what the trees need. Diego and his team have developed advanced fermentation and washing techniques, such as employing self-collected micro-organisms. Diego has even developed his own environmentally friendly driers that work on the principle of condensation.
In 2008, Diego Samuel Bermùdez Tapia started a family project to grow coffee at El Paraìso farm, located in the Cauca Department, municipality of Piendamo, Los Arados village, thus beginning an adventure that would transform his lifestyle. He has been educating himself with the aim of finding answers and solutions to the challenges faced by the coffee sector. He is dedicated to improving the production through innovation, incorporation of technology and of the best cultivation and processing practices.
He was one of the first farmers in Colombia to start experimenting with fermentation by adding different types of microorganisms and yeasts to the beans. By now he has developed various recipes that are reproducible so he can craft his profiles on demand. This is possible thanks to a strict regimen of almost industrial-style processing, where maintaining a clean and controlled environment is the key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. Then the selected microorganisms are introduced. The level of fermentation is controlled by tracking the temperature and pH level. The thermal shock process, employing cold and warm water, guarantees that the spectacular flavours and aromas are better absorbed by the beans.
Since 2015 Finca El Paraìso has positioned itself as a producer of specialty coffee through participation in various regional and national competitions, and as a family business dedicated to the cultivation, processing, and marketing of high-quality coffee. Now, the business comprises the total of four farms: the three-hectare El Paraìso and the new farms Villa Rosita, Villa Esperanza, and Villa Alejandro, with seven, ten and three hectares of coffee area respectively, that add up to 25 hectares of coffee area. All of them work under the name El Paraìso.
THE VARIETY
Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia’s coffee research centre, develop the varietal in 2005. Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and other prevalent diseases, which has quickly made it the most planted coffee in Colombia. It is high-yield, and its smaller size allows for greater planting density, which have also made it so popular among farmers.
THE STORY BEHIND
El Paraìso is a family operation. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency. The farm team consists of four family members and eight employees.
The fertilisation is based on what the trees need. Diego and his team have developed advanced fermentation and washing techniques, such as employing self-collected micro-organisms. Diego has even developed his own environmentally friendly driers that work on the principle of condensation.
In 2008, Diego Samuel Bermùdez Tapia started a family project to grow coffee at El Paraìso farm, located in the Cauca Department, municipality of Piendamo, Los Arados village, thus beginning an adventure that would transform his lifestyle. He has been educating himself with the aim of finding answers and solutions to the challenges faced by the coffee sector. He is dedicated to improving the production through innovation, incorporation of technology and of the best cultivation and processing practices.
He was one of the first farmers in Colombia to start experimenting with fermentation by adding different types of microorganisms and yeasts to the beans. By now he has developed various recipes that are reproducible so he can craft his profiles on demand. This is possible thanks to a strict regimen of almost industrial-style processing, where maintaining a clean and controlled environment is the key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. Then the selected microorganisms are introduced. The level of fermentation is controlled by tracking the temperature and pH level. The thermal shock process, employing cold and warm water, guarantees that the spectacular flavours and aromas are better absorbed by the beans.
Since 2015 Finca El Paraìso has positioned itself as a producer of specialty coffee through participation in various regional and national competitions, and as a family business dedicated to the cultivation, processing, and marketing of high-quality coffee. Now, the business comprises the total of four farms: the three-hectare El Paraìso and the new farms Villa Rosita, Villa Esperanza, and Villa Alejandro, with seven, ten and three hectares of coffee area respectively, that add up to 25 hectares of coffee area. All of them work under the name El Paraìso.
MORE INFO
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