Caturra - Natural - Finca El Paraiso, Jose Gomez

Description

Tastes Like:  Cranberry, Fig, Chocolate Truffle Origin:  Finca El Paraíso, Buesaco, Nariño, Colombia Variety: Caturra Producer:  José Ignacio Gómez Elevation:  1,850 masl Process:   Natural Cup Profile This Caturra natural from Finca El Paraíso presents a saturated fruit profile of cranberry and fig, supported by a deeper chocolate-truffle finish. The cup is structured around purple-fruit sweetness, rounded texture, and a tart-fruit acidity, with the whole-cherry fermentation and drying process contributing density and aromatic intensity. About Finca El Paraíso Finca El Paraíso is located in El Naranjal, about 20 minutes from Buesaco in Nariño, Colombia. The farm sits at an average altitude of 1,850 meters above sea level, near the Juanambú River canyon, where high luminosity, moving air currents, and a nearby water source help shape the farm’s growing conditions. José Ignacio Gómez leads El Paraíso, a farm with coffee production tied to his family across multiple generations. The farm has cultivated varieties such as Caturra, Geisha, and Pink Bourbon, and its location in Buesaco places it within one of Nariño’s established specialty coffee-producing areas. Variety Caturra is a compact natural mutation of Bourbon and has been widely planted in Latin America, including Colombia. In this lot, the variety provides a familiar, structured base for a more expressive natural process: the result is not just a clean Caturra profile, but one pushed toward darker berry, dried-fruit sweetness, and cocoa depth. Processing This lot is processed as a natural, with a controlled whole-cherry fermentation stage before drying. Cherries are hand-selected for ripeness, sorted by color, washed, and separated by density through flotation on the same day they are picked. They then undergo 120 hours of whole-cherry fermentation in 200-liter plastic tanks without oxygen or light. After fermentation, the coffee is dried using a mixed drying method: five days of solar drying followed by three days of mechanical drying. This approach helps concentrate fruit sweetness and body while maintaining enough structure for the cranberry and fig notes to remain defined. Why Hydrangea Chose This Coffee We selected this lot during our February visit to PROCAAL in Nariño. On the Caturra table, it stood out clearly for its purple-fruit character, showing the kind of deep berry and dried-fruit expression that made it a strong fit for Hydrangea’s menu.