Colombia | Finca el Paraiso M-03 Horchata

Tasting Notes: Horchata, coconut milk, cinnamon, honey, chocolate

Origin:

Cauca, Colombia

Varietal: Castillo

About: Finca el Paraiso is a family farm in Cauca, Colombia, where unique fermentation science has produced some of our favorite and most unique coffees. Led by Diego Bermudez, the Paraiso team uses advanced fermentation techniques like thermal shock, anaerobic tanks, and custom yeast strains to unlock vibrant flavors. Many of these experiments are performed with the Castillo variety where the yeast strain and process are altered to produce wildly different coffees.

For M-03, the coffee cherries undergo a double anaerobic fermentation where Kluyveromyces lactis is used. After the fermentation stage, the team uses a thermal shock method: a precise sequence of hot and cold water rinses that uniquely 'seals in' these delicate flavors and halts fermentation at its peak.

This M-03, which we're calling Horchata, is new to us and has been a pleasure to test. We find that a medium roast brings out a wonderful balance of cinnamon spice, coconut milk, and honey like sweetness that reminds us of drinking a horchata. As a pour over, this is refreshing and highlights the honey character. As an immersion or drip brew, the coffee takes on a fuller body and the cinnamon note is more pronounces along with some vanilla. As an espresso, this coffee excels and is reminiscent of a spiced latte. This is truly excellent in all brew methods!

Process: Thermal Shock Washed

Roast Level:

Whole Bean Coffee | Net wt. 8 oz.