• Producers: Yenni Esperanza
• Region: Cauca, Colombia
• Variety: Castillo
• Process: Washed, thermal shock, Cata's profile
• Altitude: 1730 MASL
• Flavours: Heady, cinnamon bun, french toast, blueberry
• Roast profile: Espresso and filter

We always knew that Yenni would be back with us as soon as we could get our hands on her electrifying experimental coffees, but what we didn’t anticipate was not being able to pick just one option! We were so excited by what we tasted when cupping, that we opted to buy two thermal shock processed coffees- one of which uses a profile exclusively created for the wonderful Cata Export- and both of which will leave you loving life and savouring every last sip.

In addition to owning and running the famed Finca El Paraiso with her brother, Diego Samuel, Yenni also manages the entire production within her all-female team and works with neighbouring female producers.

Finca El Paraiso has garnered such a strong reputation in the specialty scene thanks to the extraordinary coffees and experimental fermentation techniques produced there, and both the coffees we’ve sourced from Yenni this year are the absolute embodiment of this well-justified reputation.

It is clear that a huge contributor to Finca Paraiso’s great success is Yenni’s research, interest and dedication to experimental process, and we are so excited to once again share with you all the literal fruits of her labour.

Cata’s profile is one that has to be tasted to believed, such a sweet and incredibly interesting coffee- this nostalgic brew will immediately send you back in time to those Saturday mornings eating cereal and watching cartoons- it’s all French toast and sweet sweet cinnamon buns, nicely balanced by some subtle blueberry and lemon acidity. We just know you’re gonna love it!