Light-Medium Roast
El Paraiso
Select grind
Quantity (250g)
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About This Coffee
Black Grape, Galia Melon + Cream Soda.
El Paraiso, a honey-processed marvel from Colombia's Nariño region, is proof that José Ignacio Gómez knows his stuff. Expect waves of juicy black grape and sweet galia melon, rounded off with that nostalgic, saccharine fizz of cream soda. It's a clean, complex cup with an engaging sweetness that’ll keep you coming back. Seriously good, seriously unusual.
Coffee Details
- Origin
- Colombia
- Region
- Nariño
- Altitude
- 1900m
- Process
- Honey
- Varietal
- Mixed Varietals
- Roast
- Light-Medium
Best brewed as Aeropress and Cafetiere. Best enjoyed black.
Producer Story
Finca El Paraíso
"At Finca El Paraíso, I oversee every cherry from selective harvest to drying on my custom solar dryer, ensuring our honey process delivers the sweetest, most complex cups for those who appreciate true quality."
El Paraiso
José Ignacio Gómez farms 6.5 hectares at Finca El Paraíso in Vereda El Naranjal, Nariño, Colombia, at 1900 masl, where cool temperatures and steady rainfall nurture Caturra, Colombia, and Castillo varieties alongside citrus and avocados. His hands-on approach drives selective handpicking by family and trained pickers, followed by meticulous honey processing at the farm's micro wet mill—leaving mucilage on beans for sweetness, turned carefully on a custom three-tier solar dryer oriented for optimal airflow and managed by longtime friend Carlos Alberto. This detail-driven commitment to improvement yields exceptional, labor-intensive lots.
Producer Story
Finca El Paraíso
"At Finca El Paraíso, I oversee every cherry from selective harvest to drying on my custom solar dryer, ensuring our honey process delivers the sweetest, most complex cups for those who appreciate true quality."
El Paraiso
José Ignacio Gómez farms 6.5 hectares at Finca El Paraíso in Vereda El Naranjal, Nariño, Colombia, at 1900 masl, where cool temperatures and steady rainfall nurture Caturra, Colombia, and Castillo varieties alongside citrus and avocados. His hands-on approach drives selective handpicking by family and trained pickers, followed by meticulous honey processing at the farm's micro wet mill—leaving mucilage on beans for sweetness, turned carefully on a custom three-tier solar dryer oriented for optimal airflow and managed by longtime friend Carlos Alberto. This detail-driven commitment to improvement yields exceptional, labor-intensive lots.