Part of the Squall series, this series features more exotic coffees.

THE PRODUCERS

At Finca El Paraíso, Alex and Diego have become synonymous with innovation. Using bioreactors and carefully selected microorganisms, they control every parameter of fermentation - temperature, pH, sugar content, and microbial load. The result: coffees with unmatched precision and complexity.

THE PROCESS

This lot is a Chiroso + Caturra field blend, processed with their cutting-edge Zeo method:

• Ripe cherries hand-selected for quality.

• Ozone disinfection tank removes impurities without residue.

• Ultra-freezer locks fruit at –40°C within 4 hours, preserving cell structure and aromatics.

• Frozen cherries enter a drying chamber under negative pressure.

• With zeolites acting as molecular sieves, water sublimates directly from solid to vapor, retaining volatile aromatic precursors.

THE CUP

Sweet, juicy, and expressive. Blackberries, tangerines, and blueberry candies. Balanced with clarity, a silky body, and a long, sweet finish. Jammy and memorable — a hallmark of El Paraíso’s experimental mastery.

Flavour Notes: Bright Citrus, Berries, Juicy

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.