Vanilla Frosting, Cherry, Complex, Panela

Location: Tolima

Varietal: Caturra

Process: Washed with Extended Fermentation

Elevation: 1800 masl

This will be our 4th year in a row buying coffee from Yanin and his family. The pride, effort, and dedication to quality that they put into growing at El Paraíso is becoming something of legend in our minds. Yanin is constantly working to provide better quality coffee and better quality life for everyone he employs. He is also putting in huge efforts to help the environment and bring new opportunities to his community. We could not be happier once again with the overall profile of this coffee. Here is a bit about the processing as it plays a huge role into the complexity of this years coffee.

The harvest of the coffee was done in a very selective manner; only ripped cherries were collected. Coffee was then selected by density and kept in tank, still in cherries, for 24 hours. Then the coffee was de-pulped and fermented the tanks for 55 hours. After the coffee beans were washed and put on the ventilated roofs, where were dried carefully for 16 to 21 days, depending on the weather conditions, and regularly turned. All the process is monitored and controlled, to be in the position to replicate in the future.