El Paraiso COLOMBIA
citruses ∙ raspberry ∙ ripe cherries
This exciting washed coffee with sparkling acidity comes from the El Paraiso farm, from the Cauca region, 1600 meters high above the sea level. The farmer Mario Camayo, used to be a seasonal worker 10 years ago, now cultivates Castillo variety on his own farm.
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e’ve chosen El Paraiso because we were enchanted by its freshness, cleanliness and sweet flavour quite uncharacteristic of Colombian coffees. This Arabica Castillo has vibrant acidity and we can pick out hints of citrus, raspberry and ripe cherries. Colombia produces an incredibly varied and exciting range of coffees, because the country has a varied climate and special geographical features. It’s the world’s fourth biggest coffee exporter country, and the most important coffee growing regions are Santander, Tolima, Nariño, Huila and Cauca, where we can find Colombia’s highest altitude coffee plantations. The interests of local farmers are protected by the well-organized Colombian Coffee Growers Federation (FNC) . There is a definite need for such an organization, as there are more than six hundred thousand small farms at the altitude of 1200-1400 meters, each smaller than 2 hectares. On one of these small farms we can meet Mario Camayo. About ten years ago he bought a land of 1 hectare near La Laguna, which is village so remote that you could hardly find it on the Google map. Mario cultivates about 5000 coffee bushes on his farm called El Paraiso. Its clay soil lies at the altitude of 1600 meters. In Colombia harvest time varies from region to region due to the various micro-climates,
on his farm it’s usually between April and June, between November and December. Camayo had been saving up to buy his farm from his salary as an ordinary coffee picker. He lives on El Paraiso with his wife, Maria and their two children. His neighbour is one of the most successful coffee growers in the region and that’s how he first learnt about qualityoriented coffee culture. He has participated in seminars and workshops and as a result, the quality of his coffee has been improving year on year. The cherries are selectively picked on his farm, and the ripe cherries are collected every 15 days during the harvest time. As it is customary in Colombia, the cherries are immediately get processed using a wet-method technique. The pulp is removed by machines and then the beans are washed 3 or 4 times. The fermented beans are dried on tables for 10 days before they are finally packed in bags.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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