Farm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Parainema Process: Honey Notes: Brown sugar, vanilla, raspberry, & peach About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first coffee processed via the honey method. He chose his Parainema variety for this particular lot and it has worked out amazingly! The Parainema variety is known for its vibrant acidity but processing it via the honey method has added sweetness, balance, and complexity to its flavour profile. We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups! Farm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Parainema Process: Honey Notes: Brown sugar, vanilla, raspberry, & peach About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first coffee processed via the honey method. He chose his Parainema variety for this particular lot and it has worked out amazingly! The Parainema variety is known for its vibrant acidity but processing it via the honey method has added sweetness, balance, and complexity to its flavour profile. We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!

Farm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Parainema Process: Honey Notes: Brown sugar, vanilla, raspberry, & peach About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first coffee processed via the honey method. He chose his Parainema variety for this particular lot and it has worked out amazingly! The Parainema variety is known for its vibrant acidity but processing it via the honey method has added sweetness, balance, and complexity to its flavour profile. We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups! Farm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Parainema Process: Honey Notes: Brown sugar, vanilla, raspberry, & peach About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first coffee processed via the honey method. He chose his Parainema variety for this particular lot and it has worked out amazingly! The Parainema variety is known for its vibrant acidity but processing it via the honey method has added sweetness, balance, and complexity to its flavour profile. We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!