Description

Featuring notes of papaya, citrus, blackberry and plum. Intense fruitiness and smooth, rich body.

Arturo Arango and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to El Paraiso sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to processing center, La Pradera, in Grainpro bags . Upon arrival, the cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled . Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold. The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness,and rich body.

Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He bought El Paraiso a 25 hectares farm located at 1300 masl in Barcelona, Quindío. When he bought the farm, most of the coffee trees were more than 25 years old so he started to renew every tree.

Crop 2025