E L   P A R A I S O

COLOMBIA NATURAL

Castillo was released by Cenicafe in 2005, combining Timor Hybrid disease resistance with Caturra's compact stature and cup quality. This high-yielding dwarf variety thrives at 1,200-1,800 m.a.s.l. and is resistant to coffee leaf rust and CBD.

At El Paraiso, Arturo Arango's team selectively picks ripe cherries, then hand-sorts and floats them before transport to La Pradera. This microlot undergoes 45 hours of aerobic fermentation and 8-12 days of monitored drying to 9.5-11% moisture.

Altitude: 1,300-1,450 m.a.s.l. | Temperature: 16-28 C | Soil: volcanic ash.

T A S T I N G  N O T E S   Blackberries | Plums | Lime | Cacao nibs

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