Farm: Finca El Paraiso
Producer: Jose Ignacio Gomez
Coffee varieties: Caturra
Cupping notes: Maple Syrup, Orange, Praline
Cupping score: 86.00
Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on 6.5 hectares alongside oranges, lemons, and avocados. During the harvest, he, his family and team of trained harvesters hand pick the ripe red cherry and process the harvest in their own micro wet mill on the farm.
Several years ago, Jose Ignacio built a customer solar dryer made of three tiers of raised beds underneath a plastic roof. This dryer was oriented precisely on the farm to allow light to enter to dry the coffee, and for the farm’s crosswinds to pass through to control the temperature inside. Carlos Alberto, El Paraiso’s farm manager and a childhood friend of Jose’s, oversees the drying process and manages rotating the coffees as needed. After soil testing, choosing the right nutrition plan for these plants was relatively easy. After just two years of this nutrition plan the trees started producing higher concentrations of high quality cherries, with 70% of cherries reaching absolute ripeness making harvest more efficient than it would otherwise be.
Jose starts processing this coffee by fermenting the whole cherries for 15–18 hours in shaded concrete tanks. The cherries are then pulped and washed in fresh spring water before being moved to the bottom tier of El Paraiso’s shaded drying beds, where the final stage of fermentation is slowed and extended by the shade and cooler temperatures.