El Paraiso

Description

El Paraiso
Origin: Colombia, Narino
Variety: Caturra
Process: Washed
Altitude: 1900 meters above sea level
Producer:Finca el Paraiso, Jose Lopez
Tasting Notes: Brown Sugar, Apricot, Dark Chocolate, Floral

Description:

Finca El Paraiso is located in the municipality of Piendamo, Corrigimiento de Tunia, Vereda los Arados along the stretch of the Panamerican highway between Popayan and Cali. Its climate is humid with winds from the Pacific. Cherries mature slowly given El Paraiso’s elevation ; this slow maturation helps the concentration of sugars and considerably improves the cup. El Paraiso uses processing technology that focuses on developing the citric flavors of the coffee and is environmentally-friendly while also independent of climate factors, allowing for consistent quality.

Producer Diego Samuel Bermudez Tapia is one of the partners in INDESTEC (Innovacion y Desarollo Tecnologico para el Agro; Innovation and Technological Development for Agriculture) and in Finca El Paraiso. He was born in Bolivar, Cauca and holds a title in Agricultural Business Administration. 14 years ago, coffee began as an adventure and became his way of life. We’ve worked with Diego and his coffee since the start of Yellow Bird Coffee, and value their coffee greatly.

Today, Diego is the director of INDESTEC, a family business dedicated to production, processing, and commercialization of specialty coffee. El Paraiso produces Natural coffee, and Washed coffees with three styles of controlled, anaerobic (sealed) fermentations.

Eco-Enigma Regional 

Finca El Paraiso’s mill also receives coffee from allied producers in the community. Cherries are reviewed for ripeness and then fermented, in cherry, for 36 hours. They are depulped and washed then dried for 24 hours at 34 degrees Celsius in the Eco-Enigma processing equipment made by INDESTEC. The technology operates through closed circuit air recirculation and controlled temperature. The Eco-Enigma uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.