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    Colombia, Finca El Paraiso

    Tasting Notes:  Jasmine and honeydew melon, panela finish, great structure and complex acids.

    Country: Colombia
    Region: Narino, Buesca
    Variety: Geisha
    Processing: Natural
    Producer: José Ignacio Gómez
    Altitude: 1750m above sea level

    ABOUT THE BEAN:

    Coffee has played an important role in the life of José Ignacio Gómez. His father wasa lifelong farmer dedicated to the production of coffee.

    At a young age, Joséremembers helping his father on the farm and it was there that he learned a lot ofwhat he knows about coffee production. In 2002, looking to challenger himself, JoséIgnacio decided to purchase a farm and started producing coffee on his own.

    Hestarted off producing conventional coffees but 9 years after beginning his venture hewas forced to look for alternatives that would offer him and his family better prices,as conventional coffees were no longer economically viable to produce.

    José startedto produce specialty coffee, but he didn’t want to do it half-heartedly. Not only did hebegin learning about the production side of things, but he also learned how to cupand analyse his own coffee, trying to understand how changes on the farm wouldaffect his coffee profile.

    The year José started producing specialty coffee, he noticed that he and many producers in the region were producing some excellent coffees and wanted toreceive fair and proper recognition for their hard work. So, in June 2012, JoseIgnacio, together with other 24 coffee growers in Buesaco, founded the Cooperativade Cafés Especiales de Nariñowith the objective of finding real value for theircoffees.For José Ignacio, Finca El Paraíso and the coffee produced there is special becauseof the farm landscapes and biodiversity, but more than that, it’s the processes andcare taken every step of the way.

    José Ignacio is always experimenting with newideas and practices, always looking to achieve the cleanest coffee that he can whileat the same time taking care of the environment. In the short term, he plans tocontinue experimentingwith his fermentation techniques to achieve better qualitycoffees, with more interesting profiles.