Colombia El Paraiso washed

This year, we have once again selected a lot of the Caturra variety, processed using the washed method with extended fermentation. Ripe cherries were left whole in tanks for 24 hours to start fermentation. They were then depulped, removing the skins, and underwent further fermentation in tanks for approximately 55 hours. After fermentation, they were washed and dried for 16-21 days, depending on weather conditions. The extended fermentation process resulted in a distinctly juicy fruit flavor, high sweetness, and a long-lasting aftertaste.

Coffee from farmer Yannin Diaz is a staple and a labor of love in our offering. We have been in online contact with Yannin several times, but it wasn't until our visit to Colombia in September 2023 that we could meet him in person. Yannin's farm is situated high in the mountains above the town of Planadas in the Tolima region, where we had our base for a few days. Despite the farm being only about 10-15 km from town, the journey to the farm is very challenging and, depending on weather conditions, can take 2-4 hours by heavy terrain vehicle. The journey itself gave us just a glimpse of the hard work Yannin undertakes, as transporting just a few bags of coffee to the town of Planadas can sometimes take him an entire day.

Yannin grew up on a coffee farm and learned to grow and process coffee alongside his father. In 1998, he purchased his farm, El Paraiso, at an altitude of 2100 meters above sea level at the foot of a hill that is part of the Central Andean Massif.