Producer and Region

This lot was produced by Jose Ignacio Gomez Lopez at Finca El Paraiso in the highlands of Nariño, Colombia. Grown at 1,900 meters above sea level in the Vereda El Naranjal near Buesaco, this Caturra variety thrives in the region’s cool climate and fertile volcanic soils. Jose grew up in a coffee-producing family and now cultivates six and a half hectares of coffee alongside oranges, lemons, and avocados.

Cultivation and Processing

This natural Caturra was selectively handpicked at peak ripeness and dried on three-tier raised beds inside a custom-built solar dryer. Designed to harness the area’s crosswinds for temperature control, the system ensures steady, even drying. Coffee is gradually moved through the dryer’s levels over a period of 20 days, until reaching ideal moisture content. After drying, the lot is rested in parchment before export.

Flavour

We found notes of cherry, hibiscus, and kiwi. Expect a full-bodied cup with a complex sweetness, deep fruit tones, and a touch of bittersweet chocolate, offering a bold yet structured profile.