El Paraiso

Colombia, Quindío
In seventh heaven, everybody drinks El Paraiso. Straight from Arturo Arango’s farm in Quindío, Colombia, these naturally processed beans are grown and handled with precision. Plum sweetness meets cacao nib depth, tart lime and a hint of blackberry. Paradise, liquified. Limited release in 125 g cans.
82 PLN
(includes 23% VAT)
Shipping in 1—3 days.
  • Type: filter
  • origin: Quindío, Colombia
  • process: natural thermal shock
  • tasting notes: red fruits, tangerine, brown sugar
  • varietal: Chiroso
  • Roast date: 2026-08-10
This coffee comes from our Tesoro series — The X marks the spot. 
El tesoro is here.

About the farm

El Paraiso sits at 1,300 MASL in Barcelona, in Colombia’s Quindío region. When Arturo Arango took over the 25-hectare farm over a decade ago, the coffee trees were already well past their prime. He started by renovating the old plants and introducing new varieties. Between the coffee rows, he planted yuca and lemon — a deliberate choice that creates a diversified growing system supporting the balance and resilience of the whole ecosystem.

Arturo studied business administration and went on to complete a master’s in agroindustry in Argentina. It was there that he discovered the world of specialty coffee and returned to Colombia with a clear goal: not to produce more, but to produce better. When the new trees began to bear fruit, Arturo knew he was on the right track.

The Chiroso variety grown here is a natural mutation discovered in the Urrao region of Colombia’s Antioquia department. Repeatedly awarded at the Cup of Excellence, it’s known for a complex, high-quality cup profile.

The cherries are hand-picked and selectively harvested. Only fully ripe cherries make it to processing — sorted and floated before being transported in Grainpro bags to the La Pradera processing center. There, they undergo the Thermal Shock method: 48 hours of aerobic fermentation, a thermal shock in 50°C water, and finally 80 hours of anaerobic fermentation in Grainpro bags. The cherries are then dried on raised beds to a target moisture content of 9.5–11%.

After work, Arturo likes to walk through the plantation. He says it’s the best way to clear his head.

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Simple in form, certain in craft. Spirit light enough to enjoy. Reflecting good judgment. Skilled and experienced. Marked by desire to learn.