El Paraiso
This field blend of high-quality varietals yield a tremendous cup: Ripe, zesty pear and citrusy tangerine mix well with some soft, nougat caramel in the finish. This clean cup is incredibly balanced: from hot to cold its consistently delicious.
Finca El Paraiso is located in Pitalito, Huila, Colombia, and managed by Jacinto Lozada, a 50-year-old, second-generation coffee grower. The farm consists of 2 hectares of land sitting at an elevation of 1,780 m.a.s.l, and around 3,000 coffee trees in production of the Pink Bourbon and Caturra varieties. Jacinto processes his coffee by harvesting the ripest cherries and leaving them to dry ferment overnight in open tanks. Cherries are then de-pulped and placed in sealed barrels to ferment for an additional 40 hours, after which the parchment is washed and dried on raised beds for up to 18 days, depending on the weather.
Region Pitalito < Huila < Colombia
Altitude 1780 MASL
Process Washed
Varietal Java, Sidra, Chiroso
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Sorting Level
8-15%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Java, Sidra, Chiroso
Field Blends of high-quality varietals are common in parts of Colombia. With meticulous blending at the dry mill, these varietals have the potential to achieve higher cup profiles than individual lots.