Origin

Located in the mountains of La Unión, Nariño, at 1,750–1,850 metres above sea level, Finca El Para is owned by Carlos Alberto Erazo López. The 12-hectare farm lies in La Pradera, an area known for its breathtaking scenery and innovative coffee practices. Here, the combination of high altitude, volcanic soil, and Carlos’s forward thinking approach gives life to coffees full of sweetness and depth.

Grower

Carlos grew up surrounded by coffee trees, following in his father’s footsteps. Today, together with his wife Catherin and their three children, he continues the family tradition with dedication and pride. The farm employs around 20 pickers during harvest, each assigned to specific plots known as tajos. Carlos has designed an automated receiving system using pumps and channels to make the process faster and easier for his workers.

Processing

This lot of Castillo variety is a natural process with prolonged fermentation. The cherries are fermented in whole fruit for several days, then goes through an additional 72-hour controlled fermentation in water before being passed through washing channels. Drying takes place in parabolic dryers for 15–20 days, depending on the weather, until the coffee reaches 10–11% humidity. Finally, the beans are hand-sorted to ensure exceptional quality.

Sustainability & Aspirations

Carlos’s commitment to quality goes hand in hand with innovation. He constantly refines fermentation practices to maintain stability and longevity in the beans, ensuring consistency for every harvest. His work is inspiring new generations of producers in the region.

Cup Profile

A sweet and fruit-forward cup bursting with the flavours of ripe berries, cherries, wild strawberries, plums, raisins, and figs. Layers of golden honey, panela, brown sugar, dark chocolate, and creamy caramel bring warmth and balance to the cup.