Colombia- El Paraiso- Anaerobic Natural
Colombia- El Paraiso- Anaerobic Natural
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Sweet, Chocolate/Nutty
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Caramel, Stone Fruit, Chocolate, Citrus, Tropical
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
Colombia - El Paraiso - Anaerobic NaturalNotes: blackberry, caramel, cherry, dark chocolate, orange, passionfruit
Country: ColombiaRegion: NariñoFarm: El ParaisoProducer: Jose Ignacio GomezVariety: CaturraProcess: Anaerobic NaturalElevation: 1200 – 1900 m.s.n.m.Harvest: 2024-2025
PRODUCER’S AND FARMJosé Ignacio Gómez comes from a family deeply rooted in coffee, inheriting Finca El Paraíso from his father, Pastor Ezequiel Gómez, who cultivated the land with dedication and care, continuing the legacy of his uncle Franco López. Nestled in Buesaco, Nariño, the farm began coffee cultivation in the late 20th century, among the first in the region to plant varieties like Caturra, Geisha, and Bourbon Rosa. Its name, “El Paraíso,” reflects the peace, harmony, and tranquility of the landscapes, where nature itself helps create balance, resulting in a complete and satisfying cup. Every day, harvested cherries are transported to the wet mill for processing, where modern agricultural technology, innovative machinery, and trained professionals ensure standardized protocols that uphold high-quality coffee production. Beyond quality, the farm is committed to environmental sustainability and social equity, harmonizing production with responsible stewardship and the wellbeing of everyone involved, making Finca El Paraíso a reference point for both coffee excellence and community impact in the region.
PROCESS DESCRIPTIONThis coffee underwent an anaerobic natural process. It started with handpicking cherries at optimal ripeness, followed by disinfection and the removal of low-density beans through flotation. The cherries were then fermented in sealed tanks under anaerobic conditions, with temperature, pH, Brix, and CO₂ monitored every 12 hours for up to 10 days, stopping once fermentation was complete. Drying occurred in two stages: first on raised beds for three days, then mechanically at 45°C for 24–36 hours until reaching 10–11% moisture. This careful process highlights the coffee’s complexity, sweetness, and clarity while respecting sustainability and quality standards.
REGION Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production. Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
