Colombia El Paraiso Tropical

Passionfruit, Guava, Peach, Cocoa

It's hard to find an estate more decorated than El Paraiso. In 2020's Cup of Excellence, for example, they had not one, but two top-ten finishers. They dominated Colombia's Land of Diversity competition. Their crops fetch auction prices higher than almost any other Colombian producer, and they've gathered a rabid following for their experimental processes, among them "Tropical."

What is "Tropical"? It's a double anaerobic coffee, twice fermented and twice washed (over-acheivers, those El Paraiso folks) at varying temperatures. The process includes a lactobacillus dwell during fermentation, thermal shock during washing, drying and resting. As a coda, the coffee hurls itself through a ring of fire and rockets to the moon, where it retraces Neil Armstrong's steps with preternatural smoothness (Armstrong was a stumbler; his prints are all kinds of messy.) In short, this is an unusual offering.

Usually, cup descriptions start with flavor notes, but the feel deserves top-mention here. This coffee feels like a natural process. This coffee also feels like a washed process. This coffee feels, in other words, wholly, exuberantly, irrefutably unique. There's loads of fruit, most of which lands in the tropical space, hence the coffee's name. The main attraction is passionfruit, with guava fighting on the undercard. The fruit tones lend it a natural processed quality, but the clarity with which you experience them lends it a washed vibe. That clarity also supports the emergence of background notes like peach and the faintest hint of cocoa. It's not wild, not tame, and not to be missed. 

• Farm - El Paraiso
• Process - Double Anaerobic Fermentation
• Region - Cauca
• Altitude - 1930 MASL
• Varietal - Colombia, Castillo

Best for:

• Pour Over
• Aeropress
• French Press
• Drip Machine