Colombia | El Paraiso

Jose Ignacio Gomez’s farm is located in Vereda el Naranjal near the town of Buescao in the Nariño department. Paraiso’s Caturra and Colombia varieties of coffee grow at altitudes of 1900 meters above sea level and see an average rainfall of 1800mm per year. Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on six and a half hectares alongside oranges, lemons, and avocados. During the harvest, he, his family and team of trained harvesters hand pick the ripe red cherry 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 farm’s 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, in the case of Naturals, or dried, in the case of Honey and Washed lots, 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 (yield, pest and plague resistance) and in terms of appeal to final roaster clients, both in variety and process.

We're tasting dark honey, nougat, & stone fruit.

Country: Colombia Region: Nariño Producer: Jose Ignacio Gomez Varietal: Castillo, Caturra, Colombia Process: Honey Elevation: 1,900 Meters Above Sea Level (MASL)

Produced by Jose Ignacio Gomez in the Nariño region of Colombia, this lot from Quills Coffee showcases the potential of the Castillo varietal when cultivated at 1900 masl. The coffee undergoes a honey process, a technique that sits between washed and natural methods by leaving a portion of the fruit mucilage on the bean during drying. As detailed in our processing methods explainer, this approach often bridges the gap between the clean acidity of washed coffees and the syrupy body of naturals.

In the cup, this selection presents a profile defined by dark honey, nougat, and stone fruit. These characteristics can be mapped using our flavor wheel to better understand how the specific processing and regional terroir influence the final sensory experience. By focusing on the intersection of traditional varietals and careful post-harvest handling, this offering highlights the evolving landscape of Colombian specialty coffee production.