producer: ERNEDIS RODRIGUEZ
farm name: FINCA EL PARAISO
elevation: 1840 MASL
varietals: CATURRA / CASTILLO
tasting notes: cherry cola, orange candy, jasmine green tea
Narrative: FINCA EL PARAISO is run by Ernedis Rodriguez and is located about 12 kilometers east of Gigante, Huila, Colombia. Sitting at 1,840 m.a.s.l., the farm consists of a total of 14 hectares, of which 7 are part of a natural reserve. The other 7 hectares currently produce coffee, 70% of which are of the Caturra variety and 30% Castillo. All of his specialty lots are 100% Caturra and the Castillo lots are processed and sold separately to help finance the daily operations of the farm. In order to keep the quality consistent, only the ripest cherries are picked and once they arrive to the wet-mill, they are floated to remove any potential underripe, overripe or poorly formed beans that were picked. After floating, the coffee is fermented in cherry for 24 hours, de-pulped and then dry-fermented an additional 36 hours. After washing, the coffee is dried in a parabolic dryer, anywhere from 18-25 days, depending on the climate. In the coming years, we hope to replace the majority of his Castillo with other high-quality varieties and in 1-2 years, we hope to see the first harvests of Typica, Java, Caturra Chiroso and Bourbon Sidra. We have been working with Ernedis for about 3 years now and he is easily one of the hardest-working farmers we know, "juicioso" as they say in Spanish! The consistency of his coffees, year over year, are a true reflection of that hard-work.
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