Altos Del Paraiso Caturra Natural

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Experimental
• Funky

History From Finca El Paraíso in Nariño, Colombia, this coffee is produced by third-generation farmer José Ignacio Gómez and his family. We are now in our sixth year working with them, continuing a relationship built on quality and innovation. It is carefully processed through 150-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. and slow drying, creating a clean, complex cup. Grown in a diverse farm ecosystem, it reflects José’s commitment to sustainability and Nariño’s coffee heritage. Specifications country colombia region nariño producer jose ignacio gomez lopez 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. altitude 2000 masl tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. sour cherry, fine chocolate, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones.