Original price was: €10,80.€10,00Current price is: €10,00. with tax
We simply love Colombian coffees for their clean and pleasant taste. You will detect a pleasant taste of dark chocolate and tangerine in the cup and the whole cup will seem extremely sweet.
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Nariño
Jose Ignacio Gomez Lopez
Caturra
1900 meters above sea level
washed
Jose grew up in a coffee-growing family and has developed a keen taste and sense for quality coffee over time. He grows coffee on his six and a half hectares of land, as well as oranges, lemons and avocados. During the harvest, Jose, his family and a team of experienced pickers hand-pick the ripe red coffee cherries, which are then processed in the farm’s own micro wet mill.
Jose Ignacio Gomez has his farm in Vereda el Naranjal, near the town of Buescao in the department of Nariño. The Paraíso variety Caturra grows at an altitude of 1,900 meters above sea level and enjoys an average rainfall of 1,800 mm per year.
The story of Jose and his farm reflects a commitment to quality, sustainability and a love for coffee, which he produces with great care and respect for nature.
A few years ago, Jose Ignacio built a custom solar dryer on his farm near the wet mill. The dryer includes three levels of raised drying beds under a plastic roof that allows light to pass through, while agricultural winds control the temperature by passing through the open ends of the dryer. Jose has carefully oriented the dryer to make the most of the crosswinds to control the temperature. When the coffee is freshly picked – in the case of naturally processed coffee – or dried, in the case of honeyed and washed coffee, it is first placed on the lowest bed. As it dries, the coffee gradually moves to the upper level, where it remains until it reaches the desired humidity. It is then ready to be transferred to a storage facility called a of course, where it rests in phase reposeDuring this period, all the flavors that will be detectable in the cup stabilize.
Carlos Alberto, Jose's childhood friend, is the manager of Finca El Paraiso. Carlos is in charge of monitoring the drying process and moving the coffee beans between levels as the drying progresses.
Always willing to experiment and improve his production, Jose was happy to try planting Geisha trees on his property, as some of his colleagues have done. The Geisha trees are planted among other varieties and are part of the wider ecosystem of the Paraiso farm. This planting is part of Jose’s ongoing experiments to evaluate the performance of different coffee varieties, both from an agronomic perspective (yield, resistance to pests and diseases) and from an appeal to end roasters, whether by variety or processing method.
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