Caturra - Natural - Finca El Paraiso, Jose Gomez

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Tastes Like: Cranberry, Fig, Chocolate Truffle Origin: Finca El Paraíso, Buesaco, Nariño, Colombia 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. Producer: José Ignacio Gómez Elevation: 1,850 masl 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. Cup Profile This Caturra natural from Finca El Paraíso presents a saturated fruit profile of cranberry and fig, supported by a deeper chocolate-truffle finish. The cup is structured around purple-fruit sweetness, rounded texture, and a tart-fruit acidityAcidityThe 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., with the whole-cherry fermentation and drying process contributing density and aromatic intensity. About Finca El Paraíso Finca El Paraíso is located in El Naranjal, about 20 minutes from Buesaco in Nariño, Colombia. The farm sits at an average altitude of 1,850 meters above sea level, near the Juanambú River canyon, where high luminosity, moving air currents, and a nearby water source help shape the farm’s growing conditions. José Ignacio Gómez leads El Paraíso, a farm with coffee production tied to his family across multiple generations. The farm has cultivated varieties such as Caturra, GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., and Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., and its location in Buesaco places it within one of Nariño’s established specialty coffee-producing areas. Variety Caturra is a compact natural mutation of Bourbon and has been widely planted in Latin America, including Colombia. In this lot, the variety provides a familiar, structured base for a more expressive natural process: the result is not just a clean Caturra profile, but one pushed toward darker berry, dried-fruit sweetness, and cocoa depth. Processing This lot is processed as a natural, with a controlled whole-cherry fermentation stage before drying. Cherries are hand-selected for ripeness, sorted by color, 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., and separated by density through flotation on the same day they are picked. They then undergo 120 hours of whole-cherry fermentation in 200-liter plastic tanks without oxygen or light. After fermentation, the coffee is dried using a mixed drying method: five days of solar drying followed by three days o