Producer: Finca El Paraiso
Altitude: 2000 masl
Processing: natural + washed + honey
Tasting notes: orange blossom – gooseberry – lychee
Suggested for: filter
Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time, but his family owned a farm that was isolated, so Diego saw the opportunity to grow coffee there and he began a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests. In 2015 he participated for the first time in a regional contest where he got first place, thanks to this he starts to get better recognition for his coffees which gave him the motivation to keep growing excellent coffees. Today Diego says that he likes to be out of the comfort zone as this has always helped him to keep evolving.
After about 8 days of drying on African bed at sunlight, Samuel proceed re-hydrating cherries in a tank full of water, then the process requires to depulp the cherries and a fast honey process to end drying in a dry machine.
The production is of about 100 kg in total.