El Paraiso - Natural

'I'm always team Natural, and this does not disappoint' - George

Tasting Notes: Blackberries, Plum, Lime, Cacoa Nibs

Process: Natural

Altitude: 1300-1450 MASL

Varietals: Castillo

About the Origin Farm of Arturo Arango

Arturo Arango has been producing specialty coffees since 2015 at El Paraíso, a 25-hectare farm in Barcelona, Quindío, Colombia, at 1,300 meters above sea level. When he bought the farm, most of the trees were over 25 years old, so he renewed them with Costa Rica and Java varieties and introduced other crops like yucca and lemon. Inspired by the Specialty Coffee movement during his master’s in Agroindustries in Argentina, Arturo applies careful farming practices focused on plant health, weed control, and disease prevention.

His team handpicks only the ripest cherries, which are meticulously sorted, floated, and fermented for 45 hours before being dried on raised beds or in the Elbas station for 8-12 days under controlled greenhouse conditions. The result is a coffee with vibrant fruit, natural sweetness, and a full, balanced body; produced sustainably with recycled, naturally filtered water and a deep connection to the land. Brewing Recipe V60 Recipe

George's current home brewing recipe.
As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy.
Ratio: 1:17 ratio - 15g coffee to 255g water
Water Temperature: 94 degrees
Grind: 20 Clicks on Timemore C2
Brew Time: 2:20-2:40
0:00 - Pour 50g
0:45 - Pour 100g
1:15 - Pour 50g
1:45 - Pour 55g
2:30~ Drawdown
If draining quickly, give V60 a swirl.
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