Tasting Notes: Papaya, Toffee Apple, Limeade
Farm: Finca El Paraíso
Producer: Bilbian Cieza Medina + Tomasita Macuyama Atradero
Location: Cocochó, Camporredondo, Luya, Amazonas, Peru
Elevation: 1,574 MASL
Variety: Gesha
Process: Natural
Sourcing: Caravela Coffee
Finca El Paraíso is a two-hectare family farm in the Amazonas region of Peru, managed by third-generation producer Bilbian Cieza alongside his wife, Tomasita. Bilbian’s start in coffee came when his father gave him half a hectare planted with coffee. Over more than fifteen years, he gradually expanded the farm to its current size, with Geisha now making up around half of its production alongside Bourbon varieties.
Bilbian and Tomasita share the work across the farm, with Tomasita involved in harvesting, drying and daily operations, while Bilbian manages the agricultural work and fermentation experiments. After selective harvesting, their natural process involves a 72-hour fermentation in plastic tanks, followed by 24 hours of aeration and around thirty days of drying in solar dryers. Guava trees provide shade throughout the coffee plots, with plantains, cassava and bituca also grown on the farm.
