El Para



About the Lopez Family

Carlos Alberto Erazo Lopez is a 25 year veteran in coffee farming, having inherited his farm from his father when he was 23. Coffee farming is more often than not, generational, with knowledge and expertise passed down from one generation to the next. Don Carlos' story is no different, learning from his father throughout his childhood; a tradition he is continuing with his own three children.

In his years of farming, Don Carlos has become renowned in his region for his commitment to great farming practices and processing methods. Don Carlos holds the title as the North Nariño coffee growing union representative, as well winning numerous awards for his crop in contests. We are excited to have purchased two of Don Carlos’ lots this year.

El Para Coffee Process

This lot from El Para has been naturally processed. The coffee has an extremely high water content so has been partially dried mechanically followed by an extended drying period outside in a greenhouse style structure known as a drying tunnel. This drying process allows for the sugars to be pushed inwards to the green coffee bean and has resulted in notes of sweet blackberry jam, pineapple, balanced with a grapefruit acidity and soft peach finish. Expect a milk chocolate mouthfeel, with a red wine acidity, a juicy body and a fresh finish.

La Union Coffee Process

This lot for El Para has gone through a semi washed process where the majority of the cherry is removed during the washing process, but not all of it. As this coffee dries the remaining cherry allows for sugar development which creates a rich fruit note similar to red wine, but it still remains a clean and transparent coffee. Expect notes of delicate mandarin, bright grapefruit, perfumed honey and a brown sugar sweetness. This coffee has a juicy satisfying body with a floral aftertaste.