ROOTS - COLOMBIA El Paraïso lot#3 250G
Finca El Paraïso, from Ernedis Rodriguez is a beautiful farm about 12km East of the town of Gigante in Huila. Farm “The Paradise” is exactly at the top rim of a mountain with most of the fields facing west towards the beautiful Magdalena river valley. The farm consists of a total of 14 hectares, with abundance of Caturra, but also including 7 hectares that remain part of a Natural Reserve. The Coffee Quest Colombia has worked closely together with Ernedis for many years, improving post-harvest processing, introducing new varieties, fermentation times, making adaptions based on cupping results.
One of the most remarkable aspects is that Ernedis treats the farm as a company. Naming it “the company” during conversation as well as maintaining a very organized coffee area. Coffee farming is often a family business and with Ernedis that is no different. He gets a lot of support from his wife and children. The family is included in the operations and his both daughters have been growing towards jobs (Quality Grader and Business Administration) within the local coffee sector in Huila. His best quality is 100% Caturra, but also the Castillo lots are scoring higher every year. The coffee is processed at approximately 1804 m.a.s.l. in small solar dryers and sold as separate varieties. In the next few years his volume of Caturra is expected to increase with about 5000 trees. The new plots will reach maturation soon and improve his position to finance the daily operations of the farm.
At Sacred Mill Brew Bar, we use V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.