Colombia El Paraiso

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order and shipped within 24 hours of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. — at its peak one to two weeks after roasting. A bright, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Colombian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. for filter Colombia El Paraiso is a washed single origin from the Huila region, built as a community lot from nine smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers around the town of Suaza. Lightly roasted for filter, it is clean, sweet and sessionable — all red apple, strawberry and praline. Made for pour-over drinkers who love clarity in the cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Apple · Strawberry · Praline Light-bodied and juicy, with crisp red-fruit acidity, a rounded brown-sugar sweetness and a clean, nutty finish. Coffee Details Origin Colombia Region Huila (mostly Suaza) Producer Community lot from 9 smallholders VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Processing Washed Roast Level Light Tasting Notes Red apple, strawberry, praline About This Coffee El Paraiso takes its name from the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. of Huila, one of Colombia's most celebrated coffee provinces. Rather than a single farm, it is a thoughtfully assembled community lot — ten deliveries from nine small-scale producers, most of them around the town of Suaza, brought together so growers with tiny harvests can still reach specialty buyers. The blending happens at origin. Local cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. teams assess each delivery from a single town or micro-region, then send samples to the quality-control team in Bogota, where the lots are curated into one balanced, repeatable profile. The result connects the hyper-local knowledge of village buying stations with the clarity that specialty filter drinkers look for. Sourced through the exporter Caravela, El Paraiso is light, sweet and layered — brown sugar, red cherry, orange and almond woven through a clean, juicy cup. We roast it light in Kuala Lumpur to keep that brightness intact. How to Brew Colombia El Paraiso Filter Ratio 1 : 16 Coffee 15g Water 250g Brew time 2–3 minutes Brewing pour-over and finding it sharp or thin? Go one step coarser to slow the flow and rou