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Colombia El Paraiso 92
Coriander, Vanilla, Asian Pear, Wild Flowers
Granja El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start from a strict selection, sterilization and characterization of the cherry to later start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second fermentation phase, when the second phase ends, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
Roaster’s Notes:
The processing method here takes the coffee profile into flavor territories that are very uncommon for coffee. The excellent quality of the Sudan Rume provides good ripe acidity that is supported with plenty of sweetness is now further enhanced thru combination with complex flavor layers starting with a surprising coriander note and then followed by gentler vanilla, florals and red fruits. Definitely better to experience first-hand as words cannot fully describe this coffee.
Please take note that for proper enjoyment, we find that a long 20 day reset period is needed for this coffee. Coriander and sweet herbs in the early days, turning to sweeter pear and even peaches after prolonged resting.
Area: Cacau, Colombia
Process: Double Anaerobic Natural
Variety: Sudan Rume
Altitude: 2050 meters
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Gesha Village Surma G31 Lot 22/79
White Florals, Nectarine, Mandarin
Gesha Village Story
Rachel Samuel—one half of our partnership—was born in Ethiopia, but we discovered the country anew when we came here in 2007 to make a documentary about Ethiopia’s amazing coffee. During this process, we developed a passion for the country, its people, and its coffee industry. That path quickly led us to Willem Boot, the San Francisco Bay Area-based coffee educator well-known for his passion for the Gesha variety. As Willem taught us the fundamentals of growing and evaluating coffee with a quality focus, the shadow of Gesha loomed large over our conversations. We soon returned to Ethiopia to find suitable land to launch our coffee venture growing Gesha. For months we searched for the perfect spot—one with high elevation, ample rainfall, temperate climates, and other crucial natural factors needed to produce coffee of excellent quality. We found it in West Omo. The untouched landscape provided us with the unique opportunity to build the coffee farm of our dreams from the ground up. But it also offered us a one-of-a-kind experience: close proximity to the Gori Gesha forest, the variety’s birthplace and site of the Panamanian Geisha discovery in the 1930s. Close proximity to the Gori Gesha forest, the variety’s birthplace and site of the Panamanian Geisha discovery in the 1930s.Gesha 1931
This is a selection made from the diverse forest population that closely resembles the Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as its cup profile. Area: Surma Block, Gesha Village, Bench Maji Process: Natural Variety: Gesha 1931 Altitude: 1909-2063 meters
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Colombia Finca El Diviso
Strawberry, Lychee, Cacao, Peach, Wild Honey
The coffee that amazed the world at the start of 2023, winning both Brewers and Barista in Australia 2023 Coffee Comps and continued with Anthony Douglas taking this to the Worlds and winning the World Barista Champion 2023 title. This elegant Sidra varietal taken to the next level with exquisite processing done by Nesto Lasso at Finca El Diviso.
The process of natural bourbon Sidra begins with a harvest at optimum maturity with brix degrees between 24 and 26. the coffee is introduced into plastic tanks for oxidation (48 hours)
After the lot goes to water tank to separate defects and lower the temperature of the mass. The coffee cherries are placed in sealed plastic containers to initiate anaerobic fermentation. During the anaerobic fermentation, Saccharomyces Cerevisiae strain T58 yeast was added, which is used for the improvement of profiles in the brewing industry. The proportion used was 1:5, (1 gram x 5 kg of cherry) in active dilution at 35°C, the solution was added to the cherry by spraying and left in the conditioning and multiplication stage for 80 hours.
Finally after this process the cherries are taken to mechanical drying to dehydrate as much water as possible (12 hours approximately) and then it is taken to solar drying (15 days approximately)
Roaster Notes:
The first sip of this exquisite coffee floods your senses with a burst of fruity flavors. Imagine the sweet taste of ripe strawberries and the tropical aroma of juicy lychee, combined with the velvety richness of cacao and the subtle sweetness of peach. And just when you think it can't get any better, the warm, golden tones of wild honey appear, rounding out the experience with a perfect touch of sweetness. But this coffee isn't just about flavor – it's also got a bright, lively acidity that makes every sip a tantalizing treat for your taste buds. And the finish is nothing short of spectacular – long, lingering, and full of complex, nuanced notes that leave you craving more.
If you're a coffee lover who's always searching for something special, look no further than this magnificent coffee from Colombia's Finca El Diviso farm. It's a truly exceptional brew that's sure to delight your senses and leave you with a lasting impression.
Area: Bruselas, Pitalito
Process: Anaerobic Natural
Variety: Bourbon Sidra
Altitude: 1750 meters
Colombia Los Nogales
Grape Gummies, Pineapple, Cacao, Vanilla
Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the hamlet of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of this farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the area.
Science and passion – at Los Nogales, the focus is on innovation. The coffee world is constantly evolving and its connection with scientific knowledge is becoming more and more commonplace, or rather a necessity. Oscar therefore relies on the experience of a biochemist, an agricultural engineer, a microbiologist, as well as an experienced accountant and a very capable manager himself. The passion for what they do is not lacking in anyone, they pull together and if they have any differences of opinion, they take them as an asset.
Processing steps used:
- Hand picking of cherries.
- Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
- Washing and removal of floaters, disinfection of washed cherries with ozone.
- Peeling the cherries.
- Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
- Fermentation for 144 hours.
- Washing and drying for 20 days.
Honduras Edgardo Tinoco
Pineapple, Fuji Apple, Jasmine Tea
Oscar Edgardo Tinoco is the owner of "Pino de Oro", located in the buffer zone of the Santa Bárbara Mountain Nature Reserve, at 1640 m.a.s.l. It is one of the most diverse ecosystems since it is made up of cloud forests, tropical jungles and pine forests. Additionally, the population is originally from the Lenca ethnic group, which is why they have inherited many of their practices and customs. Oscar Edgardo's history in the cultivation of coffee began as a teenager when he became involved with his father in the knowledge and management of the farm. Later as an adult, when making the decision to expand his farmland and also decide to participate in the contest.
Roaster Notes:
It's very lucky for us to be able to feature a coffee from the 2023 Honduras COE winning farm here. Also combined with a less common Anaerobic Honey process, this coffee becomes an interesting combination that you should not miss. The processing is subtle in this case, just enough to increase flavor complexities but what we really enjoy in this Honduran is the clean cup combined with very high sweetness. We are pleasantly surprised when tasting this as espresso as well - clean and very prominent sweetness. This is one that never feels boring to drink over and over again
Area: Santa Barbara
Process: Anaerobic Honey
Variety: Catuai
Altitude: 1640 meters