We are very grateful to welcome back this incredible coffee from Finca El Paraiso! Run by Ernedis Rodriguez, the 14 hectare farm sits 1,840 meters above sea level, and is half natural reserve, half coffee farm. Mr. Rodriguez 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 once again sourced this coffee through The Coffee Quest, who say Ernedis is one of the hardest-working farmers they know, “juicioso” as the Spanish saying goes. We are super grateful for the hard work done on the part of the producer and importer and as always, humbly hope we roast and serve the coffee to honor that!
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