Colombia Cauca Paradise Estate Cherry BlossomCoffee Bean Intro:

|  Colombia Cauca 

Colombia is currently the world's third-largest coffee-producing country, after Brazil and Vietnam. Commercial coffee cultivation began in the 1830s, and by the 20th century, coffee became the largest export crop. The mountainous terrain and diverse tropical microclimates provide ideal growing conditions. Seventy-five percent of the total production is exported, making it the most important source of foreign exchange earnings.

Cauca Province is a Colombia Coffee Origin Certified region, with an average elevation of 1758m and a maximum elevation of up to 2100m. The region's terrain, precipitation, temperature, and volcanic soil create optimal conditions for coffee cultivation. Eighty percent of the area is mountainous, with parallel mountain ranges in the eastern and central parts, part of the Andes Mountains. The central mountain range includes two major volcanoes, Sotara and Petacas. Like other southwestern producing regions, Cauca's borders exhibit a distinct monomodal rainfall pattern, with the dry season primarily occurring from August to September. The subsequent rainy season brings concentrated coffee flowering, followed by the main harvest season the following year.

|  Paradise Estate Finca El Paraiso 

Paradise Estate (Finca El Paraiso) is a coffee farm managed by Mr. Diego Samuel since 2008. Initially, it was a small family-owned farm of just 2.5 hectares. The owner reinvested the surplus from each harvest into coffee agricultural research, continuously exploring how to better produce premium flavors. In 2015, he participated in a local regional competition for the first time and won first place. This breakthrough brought industry recognition and further motivated him to promote specialty coffee cultivation.

Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has developed new innovative technologies to improve and stabilize coffee quality. He says he enjoys stepping out of his comfort zone because it continuously helps him improve. Paradise Estate currently grows mainly Bourbon, Laurina, Gesha, Castillo, and other varieties, and plans to experiment with more different cultivars.

|  Processing Method  Anaerobic Natural 

Anaerobic (Anaerobic) fermentation is a very popular post-harvest processing method in recent years. Typically, coffee cherries are placed in a sealed container or in a washing tank to ferment in water. During this process, different microorganisms are used to ferment and create unique flavors. After fermentation, the coffee cherries are dried in the sun.

• Fermenting in a sealed environment makes it easier to control various factors, resulting in more consistent coffee beans per batch and preventing the volatilization of aromatic compounds. Coffee beans processed with this method often have a fuller body and wine-like aromas.

Castillo variety

Castillo

Starting in 1961, the Colombia Coffee Research Center began research. As part of ongoing studies on rust-resistant varieties such as Caturra and Timor Hybrid, after 23 years of research, they developed six varieties of the Castillo cultivar, which were widely planted starting in 2005. Now, about 45% of coffee plantations in Colombia grow Castillo.

Castillo is known for its smoothness, aroma, and lemon acidity. According to blind taste tests by the Colombia National Coffee Research Center, Castillo's flavor can match the quality of Caturra and Bourbon.