Paraiso "Y-05"
Whether you are new to specialty coffee or a long-term veteran, chances are you've been introduced to the incredible coffees from Finca El Paraiso. Started by the now world-renowned Diego Samuel Bermudez, El Paraiso's commitment to controlled design fermentation has produced memorable profiles that they are successfully able to repeat year after year.
This lot's iteration is a very colorful one: sweet peach and pear drive the cup with a lovely, rich candied apple base. This coffee is perfumed and pleasant, and one that we enjoy especially as an iced coffee.
Region Cauca < Colombia
Altitude 1960 MASL
Process Aerobic/Anaerobic, Yeast-inoculated, Thermal Shock
Varietal Castillo
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Sorting Level
3-5%
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
Castillo
Introduced over a decade ago by Cenicafe as a high-yield, disease-resistant hybrid, Castillo has had a resurgence in the specialty world through famous farms like El Paraiso.