El Paraiso - Washed
'Crisp and clear' - Hiro
Tasting Notes: Brown Sugar, Red Fruits, Mandarin
Process: Washed
Altitude: 1300-1450 MASL
Varietals: Castillo
- About the Origin
- Brewing Recipe
Farm of Arturo Arango
Arturo Arango has been producing specialty coffees since 2015 at El Paraíso, a 25-hectare farm in Barcelona, Quindío, Colombia, at 1,300 meters above sea level. When he bought the farm, most of the trees were over 25 years old, so he renewed them with Costa Rica and Java varieties and introduced other crops like yucca and lemon. Inspired by the Specialty Coffee movement during his master’s in Agroindustries in Argentina, Arturo applies careful farming practices focused on plant health, weed control, and disease prevention.
This coffee is harvested by hand, selecting only perfectly ripe cherries, which are packaged in GrainPro bags and transported to La Pradera for processing. At the mill, cherries undergo meticulous quality control, including hand-sorting and flotation to remove low-density or defective beans, before a 30-hour underwater fermentation that develops a complex, balanced flavor with bright acidity and natural sweetness. After fermentation, the cherries are pulped, washed, and carefully dried on raised beds or in the Elbas drying station for larger lots, with moisture carefully controlled at 9.5– Water used in processing is recycled and naturally filtered through vetiver grass beds,11%. ensuring a sustainable, environmentally responsible operation.
V60 Recipe
Hiro's current brewing recipe.
As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy.
Ratio: 1:15 ratio - 15g coffee to 240g water
Water Temperature: 90 degrees
Grind: 27 Clicks on Timemore C2 / 10.3 on EK (Coarse)
Brew Time: 2:20-2:40
0:00 - Pour 40g
0:35 - Pour 70g
1:10 - Pour 70g
1:45 - Pour 60g
2:30~ Drawdown
If draining quickly, give V60 a swirl.
Sharing your brews on IG? Tag us @wolfcoffeeroasters
About the Origin
Farm of Arturo Arango
Arturo Arango has been producing specialty coffees since 2015 at El Paraíso, a 25-hectare farm in Barcelona, Quindío, Colombia, at 1,300 meters above sea level. When he bought the farm, most of the trees were over 25 years old, so he renewed them with Costa Rica and Java varieties and introduced other crops like yucca and lemon. Inspired by the Specialty Coffee movement during his master’s in Agroindustries in Argentina, Arturo applies careful farming practices focused on plant health, weed control, and disease prevention.
This coffee is harvested by hand, selecting only perfectly ripe cherries, which are packaged in GrainPro bags and transported to La Pradera for processing. At the mill, cherries undergo meticulous quality control, including hand-sorting and flotation to remove low-density or defective beans, before a 30-hour underwater fermentation that develops a complex, balanced flavor with bright acidity and natural sweetness. After fermentation, the cherries are pulped, washed, and carefully dried on raised beds or in the Elbas drying station for larger lots, with moisture carefully controlled at 9.5– Water used in processing is recycled and naturally filtered through vetiver grass beds,11%. ensuring a sustainable, environmentally responsible operation.
Brewing Recipe
V60 Recipe
Hiro's current brewing recipe.
As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy.
Ratio: 1:15 ratio - 15g coffee to 240g water
Water Temperature: 90 degrees
Grind: 27 Clicks on Timemore C2 / 10.3 on EK (Coarse)
Brew Time: 2:20-2:40
0:00 - Pour 40g
0:35 - Pour 70g
1:10 - Pour 70g
1:45 - Pour 60g
2:30~ Drawdown
If draining quickly, give V60 a swirl.
Sharing your brews on IG? Tag us @wolfcoffeeroasters