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Colombia Finca El Paraíso Trio

Double Anaerobic "Thermal Shock" Process Washed Anaerobic
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Introducing 49th's limited edition Small Lot Series release featuring a trio from Colombia. In this trio of coffees produced by Wilton Benitez at Finca El Paraíso 92, expect 3 coffees that don’t really taste like coffee at all. Look forward to exotic cup profiles and heightened levels of sweetness and complexity. We hope you enjoy it! Order your trio set now as we have very limited quantities available.

This trio collection includes:

  • Three 6oz coffee bags of Finca El Paraíso (2 processes: double anaerobic 'Thermal Shock' process and washed anaerobic).
  • One coffee card describing their unique processes and tastes.

Sorry, no substitutions. Learn more about each coffee below.

Product Details

1. Colombia Finca El Paraíso "Frutos Rojo"


Description: This lot is all about the fruits (as the name indicates), showing a dense and varied spectrum of red fruit including cherry, red apple, strawberry/raspberry, to name a few. The sweetness is very intense, almost confectionary in character. The microorganism applied in the fermentation stage (lactobacillus) also imparts a distinctive lactic note, reminding us of vanilla ice cream or a piña colada.

2. Colombia Finca El Paraíso "Lichy"


Description: Named ‘Lichy” or Lychee, this coffee is funky and intense, with saturated exotic fruit qualities. ‘Saccharomyces cerevisiae’ is added during the fermentation process, a species of yeast used everywhere from beer brewing, baking and wine making. Very potent aromatics of stone fruit, tropical fruit and berries intermingle with a chewy bubblegum-like sweetness and intense floral/herbal qualities. This is a coffee you can taste before you even finish brewing it.

3. Colombia Finca El Paraíso "Limoncillo"


Description: This lot is characterized by an intense mouth cooling sensation reminding us of spearmint or eucalulyptus, accomponied by an intense citric quality comparable to sweet lime or limencello. The sweetness is tangy and bright, like tamarind. Very unique and memorable flavor profile.

Sourcing Story

49th Parallel Crop To Cup Story

Finca El Paraíso 92 is a farm located in the town of Piendamó, Cauca, Colombia, in the southwestern part of the country. Owned and operated by Wilton Benitez, the farm has risen to international renown for the complexity and distinctiveness of the lots they produce.

We first tasted coffees from this group in the 2019 Colombia “Land of Diversity” competiton, their distinct character really grabbing our attention. After tasting these again at the 2020 national quality contest, we sourced 3 different lots to showcase the unique cup profiles they offer, created using a combination of strictly controlled anaerobic fermentation and yeast inoculation in the fermentation process.

A crucial component of these coffees is the company Indestec (Innovation and Technological Development for Agriculture). Founded and managed by Wilton’s business partner Diego Bermúdez, they are a company at the forefront of coffee quality and innovation, working with partner farms throughout Cauca.

Boasting a coffee quality and microbiology research lab and water treatment facility, Indestec also operate their own dry mill and utilize their own special drying equipment. This allows for the recuperation of almost 50% of the green coffee weight in water, normally lost in the drying process, as well as consistency in the drying process.

Finca El Paraíso 92 and Indestec's commitment to analyzing and improving every step of the coffee production process is obsessive, to say the least. We think these coffees are a great example of advanced post-harvest processing techniques related to controlled fermentation and drying.

Brew Guides

Brew Method

1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%

Customer Reviews

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