Finca El Paraiso run by Ernedis Rodriguez and is located about 12 kilometers east of Gigante, Huila, Colombia. At 1,840 meters above sea level, his 14 hectare farm is half natural reserve and half coffee farm. He produces Caturra and Castillo varieties, the former being his specialty grade production, and the latter being sold as a boon to the bottom line, ensuring he can maintain daily operations.
After picking perfectly ripe cherries, 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 (raised beds) dryer between 18-25 days, depending on the climate.
We sourced this coffee through The Coffee Quest, who have been working with Ernedis for about 2 years now. They say he easily one of the hardest-working farmers they know, "juicioso" as they say in Spanish!
We are super grateful for the hard work done on the part of the producer and importer and as always, humbly hope we roast it and brew it to honor that!
*Origin photos and coffee info from The Coffee Quest!