Finca El Paraiso - Colombia

Product info

This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

Finca El Paraiso has a world renowned fame with many competition coffee's coming out of it and some truly amazing coffee fermentations taking place. For this lot it is a pure natural but still with a flavour and smell that is exceptional. It really is like candy in a cup and makes a delicious filter or cold brew as well as being a beautiful espresso.

Farm info

On the farm, the family and team hand pick the ripe cherries and process the coffee on their own micro wet mill on the farm. Jose enjoys experimenting on his farm in order to understand agronomic production and to appeal to clients so he has started to play with the geisha varietal which is planted amongst all his other varietals.

Several years ago, Jose Ignacio built a custom solar dryer on the farm near the wet mill. Three tiers of raised drying beds are arranged under the plastic roof, which allows light to enter and the farm's crosswinds to control the temperature by passing through the open ends of the dryer. Jose oriented the dryer precisely to use the crosswinds for this temperature control purpose. When coffee is first harvested, in the case of Naturals, or dried, in the case of Honey and Washed lots, it is placed on the lowest bed. As it dries, it is moved to the top tier, where it remains until it reaches the desired humidity and is ready to be transferred to the bodega storage area for a period of rest prior to export known as reposo, when all the flavors that will be perceived in the cup stabilize. Carlos Alberto is Finca El Paraiso's farm manager and a childhood friend of Jose's. Carlos oversees monitoring the drying process and moving the coffees between tiers as the drying process progresses.

Process

The fermentation of this Natural processed Caturra process begins with an excellent selection of the cherry, subsequently, the anaerobic fermentation process is carried out at temperatures not exceeding 18°C for 150 hours, then the cherry is left to rest at room temperature, under shade thus giving an additional 48 hours of aerobic fermentation. The temperature is controlled by submerging the fermentation tanks in a heat-controlled pool where the water temperature does not exceed 12°C. Finally, mechanical drying is carried out to stop the fermentation managing variables such as temperature and relative humidity of the environment. The drying process lasts around 5 days and is carried out at a constant temperature of 35 ° C