Jose Ignacio Gomez (Finca El Paraíso)

Description

Tastes Like: Plum, Lime, Floral

Origin: Finca El Paraíso, El Naranjal, Buesaco, Nariño, Colombia

Variety: Gesha

Producer: José Ignacio Gómez

Elevation: 1,850 masl

Process: Washed; two-stage, 24-hour fermentation

Abstract

This washed Gesha presents plum-like fruit sweetness, lime-like acidity, and floral aromatic character. Two timed fermentation stages are followed by complete mucilage removal, a process sequence consistent with a cup emphasizing aromatic definition, acidity, and clear separation between the fruit and floral components.

About Finca El Paraiso

Finca El Paraíso is located in the village of El Naranjal, approximately 20 minutes from Buesaco in Nariño, Colombia. The producer sheet places the farm at an average elevation of 1,850 masl, at the foot of a mountainous canyon near a water source. The site receives high solar exposure through much of the year and is influenced by air currents rising through the Juanambú River canyon.

Coffee cultivation at El Paraíso began during the 1990s. José Ignacio Gómez has owned the farm since 2008 and is a second-generation coffee producer. He acquired the property with his father after it had previously been planted and cultivated in coffee by his uncle. The farm’s documented varieties include Caturra, Gesha, and Pink Bourbon.

The principal harvest occurs from May through August, with an intermediate harvest during December and January. This Gesha lot was harvested in January 2026.

Variety

Gesha is known for its fragrant floral aroma and bright, clean flavors, especially when grown at high elevation. In this coffee, those qualities come through as fresh florals, lively lime, and sweet plum.

Processing

Ripe cherries are harvested by hand and selected visually by color. On the day of collection, the cherries undergo additional manual sorting, washing, and flotation-based density separation.

The sorted whole cherries are fermented for 24 hours in 200-liter plastic tanks under oxygen-excluded, dark conditions. After this first fermentation, the coffee is mechanically depulped without water. The depulped coffee then undergoes a second 24-hour fermentation with dry mucilage in plastic tanks, again under oxygen-excluded, dark conditions.

Following fermentation, the remaining mucilage is removed using potable water. Drying begins with five days of solar exposure and is completed mechanically for three days at approximately 35°C.

Text from Hydrangea Coffee Roasters' listing.