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POTOSÍ PINK BOURBON

CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE
CHRISTMAS COFFEE

CHRISTMAS COFFEE

Regular price
€15.00
Sale price
€15.00

Blueberry. Cookie Dough. Honey.
Tax included. Shipping calculated at checkout. €60.00 per kg

Body
4
Sweetness
4
Acidity
3

Origin: Nariño, Colombia
Roast: Espresso & Filter
Producer: Jose Ignacio Gomez Lopez
Altitude: 1900 Meters
Varietal: Caturra
Process: Washed

The Perfect Gift for the Festive Season
It became our tradition to feature a Christmas Coffee for the festive season each year. What better than giving away a bag of amazing Single Origin Coffee from one of our esteemed partner farms! This year we have selected a completely different flavor profile to showcase the exciting range that well processed Specialty Coffee can have.

Blueberry. Cookie Dough. Honey.
This very special flavor profile is coming from a well known farm, high up in the mountains of Nariño, Colombia: Finca El Paraiso.

Update: El Paraiso Caturra washed came in 7th in the Cup of Excellence Colombia (auction: 19 NOV 2020) with a scoring of 88.41 ! Our headbarista Jake has reviewed our Christmas Coffee in this video for you. 

Nariño shares a southern border with Ecuador and it is home to many smallholder coffee families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production. Cold winds from the Pacific Ocean create wonderful flavor profiles in this region. 

Finca El Paraiso is located in Vereda el Naranjal near the town of Buescao. The Caturra plots are growing at altitudes of 1900 meters and it has an average rainfall of 1800mm per year. Jose grew up in a coffee producing family and has developed his craft over the years. He grows coffee on six and a half hectares alongside oranges, lemons, and avocados. During the harvest, the family and team of trained harvesters hand pick ripe cherries and process the harvest in their own micro wet mill on the farm.

Several years ago, Jose Ignacio built a custom solar dryer on the farm near the wet mill. Three tiers of raised drying beds are arranged under the plastic roof, which allows light to enter and the crosswinds to control the temperature by passing through the open ends of the dryer. Jose oriented the dryer precisely to use the crosswinds for this temperature control purpose. When coffee is first harvested, it is placed on the lowest bed. As it dries, it is moved to the top tier, where it remains until it reaches the desired humidity and is ready to be transferred to the bodega storage area for a period of rest prior to export known as reposo, when all the flavors that will be perceived in the cup stabilize.

Carlos Alberto is Finca El Paraiso´s farm manager and a childhood friend of Jose’s. Carlos is in charge of monitoring the drying process and moving the coffees between tiers as the drying process progresses. Jose is always looking to experiment and improve production, so he was eager to try planting Geisha trees on his property, as several of his colleagues have done. Nestled among the other varietals, Paraiso’s Geisha trees are part of the farm’s greater ecosystem and part of Jose’s ongoing trials to measure the success of different kinds of coffee, both in terms of agronomic performance and to appeal to final roaster clients, both in variety and process.



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