El Paraiso

This exotic natural Typica comes from Arturo Arango’s El Paraíso farm in Barcelona, Quindío. Grown between 1,300–1,450 metres above sea level in volcanic ash soils, the lot forms part of Cofinet’s Exotic Series and is built around a more experimental approach to fermentation.

After harvest, the cherries undergo 24 hours of aerobic fermentation followed by 50 hours anaerobic, before being slowly dried over 10 days. The result is an intensely fruit-forward coffee with plenty of sweetness and a bright, expressive character.

In the cup we’re getting guava and peach iced tea, with the fermentation adding another layer of ripe fruit and complexity while still allowing the Typica character to come through. A vibrant Colombian natural that sits comfortably on the more adventurous end of the spectrum.