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El Paraiso Castillo

Peach Rings, Dank, Lychee, Complex & Juicy


Another bomb lot from Diego Samuel's El Paraiso! The dry aromas here are insane and best described as dank. Brimming with bright, deeply complex flavor this is a lusciously juicy cup. Once again, this may take the cake for best coffee of the year. Relish in this memorable coffee while you can, it is not to be missed!


CONTINENT: South America
COUNTRY: Colombia
VARIETAL: Castillo
PROCESS: Washed Anaerobic
ALTITUDE: 2050 meters


Your first instinct with a coffee like this is pour-over with a paper filter, and yeah, that works great. However, I encourage you to dust off the old French press or any other full immersion type brewer and make a cup using that, just for giggles. We are finding this coffee is so complex and clean that it doesn't get as muddled in full immersion brew styles and has more complexity without a paper filter. And yes, this makes one of the best espressos you could maybe ever have. With the uniqueness of this coffee, everything is a go! It is roasted very light so you may have to grind finer than normal, and as always a good grinder is super important!


Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating. He loved visiting his friend’s farms and seeing them growing coffee. No one in his family grew coffee at that time, so he likes to say that he’s been adopted by the coffee growing industry. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. After getting the permission of his family to start growing coffee he began a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay for his studies and start evolving as a coffee producer. After asking himself why he couldn’t afford more than his studies with the money from the he coffee sold he decided to start building a larger network. He began going to different shows in different regions, meeting people, and realized that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

In 2015 he participated for the first time in a regional contest where he was awarded first place. Thanks to this his coffees began to get better recognition further motivating him to continue growing excellent coffees.

Today, through his company IINDESTEC (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles, not only from his farm, but for neighboring farms of his family and friends as well. He says that he likes to be out of his comfort zone as this has been always helped him to keep evolving.