El Paraiso, Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

Region: Cauca, Colombia Altitude: 1960 MASL 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. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. We Taste: Fruit Cocktail / Fig / Cherry Cordial / Pomegranate The Caturra Chiroso Natural variety grown in the Cauca region is known for its delicate, citrus-forward, aromatic, intensely fruity, and wine-like profile. When the coffee is fermented in the cherry, the region's climate, high altitude, unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., and abundant annual rainfall contribute to the development of a vibrant cup profile that highlights the exceptional quality of this variety. After fermentation, the coffee is pulped and demucilaged. The removed pulp and mucilage are transferred to a pilot plant, where specific microorganisms are cultivated to produce a fermentation culture rich in aroma and flavor precursors. This culture medium is then added to fermentation tanks, where the coffee undergoes an additional 12-hour fermentation under pressure, allowing these precursors to bind to the coffee beans. Next, the coffee undergoes a thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. process, which helps fix a greater concentration of these flavor precursors while sealing the beans for optimal drying. The coffee is then dried in a dehumidification system to gently remove moisture while preserving its delicate flavor characteristics. This controlled drying process minimizes oxidation of the coffee seed and halts metabolic activity, preventing over-fermentation. Finally, the coffee is stabilized and stored in a cool environment before being selected and milled according to strict quality standards.