Finca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.

With an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavor and enhance cup complexity.

A meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.

This yeast-inoculated, anaerobic washed Typica brings fruit-forward notes of Peach with a silky mouthfeel.

Flavour Notes: Peach Rings, Custard, Peach gose

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.