José Ignacio Gómez’s farm, Finca El Paraíso, is located in Vereda El Naranjal in Colombia’s Nariño department. Sitting at 1900 masl, the site benefits from high elevation, cool temperatures, and consistent rainfall. José farms 6.5 hectares at El Paraíso, growing Caturra, Colombia, and Castillo varieties alongside oranges, lemons, and avocados. His approach is hands-on and detail-driven, shaped by years of experience, an inherited passion, and a commitment to continual improvement.

During harvest, ripe cherries are selectively handpicked by José, his family, and a team of trained pickers before being processed at the farm’s own micro wet mill. This lot underwent honey processing, meaning some sticky, sugary mucilage was left on the bean during drying. The reward of this process is a sweet and complex cup, but it requires careful control and close attention. Honey processing is labour intensive, demanding consistent turning of the coffee to ensure even drying and prevent overfermentation. Drying takes place in a solar dryer near the wet mill, custom-built by José. Three tiers of raised beds sit beneath a translucent roof, precisely oriented to capture natural crosswinds and regulate temperature. As the coffee dries, it is gradually moved up through the tiers until it reaches the desired moisture level. The drying process is overseen by farm manager Carlos Alberto, a childhood friend of José’s.