Jose Gomez / El Paraiso - Anaerobic Honey

SEZITA – red fruit flavours with exotic notes of tropical fruits

• Origin: Colombia
• Region: Buesaco, Narino
• Producer: Jose Gomez
• Farm: El Paraiso
• Variety: Pink Bourbon
• Fermentation: Anaerobic 155 hours
• Drying: Honey process
• Altitude: 1960m
• Flavour notes: Cherry, Dried Cranberry, Dark Chocolate

José Gómez

José Ignacio Gómez is a second-generation coffee grower and the current owner of El Paraíso farm. He, along with his father, acquired the farm, which had previously been owned by his uncle, Mr. Franco Gómez. El Paraíso farm, established during the last decade of the 20th century, was one of the first in the Buesaco region to grow coffee. Under José's leadership, the farm has become a key player in both the local economy and coffee production, specializing in varietals such as Geisha, Caturra, Bourbon , Java and Castillo. José has played a significant role in modernizing the farm, implementing agricultural technology and innovative machinery to improve coffee processing.

El Paraiso
Jose Gomez’s farm is located in Vereda El Naranjal near Buesaco in Nariño. The farm receives an average annual rainfall of 1,800 mm. Several years ago, Jose constructed a custom solar dryer, featuring three tiers of raised beds beneath a plastic roof. The dryer is strategically positioned on the farm to maximize sunlight exposure for drying the coffee while allowing the farm’s crosswinds to flow through, helping regulate the temperature inside. Carlos Alberto, the farm manager and childhood friend of Jose, oversees the drying process, ensuring the coffee is rotated as needed for optimal results.

Fermentation Process
The process begins with careful hand picking of cherries at their ideal stage of ripeness, determined by color. At this point, the mucilage contains its highest concentration of available sugars, essential for flavor development. On the same day of harvest, the cherries undergo washing and density-based flotation, allowing lower-quality or underdeveloped grains to be separated before processing continues. Jose started the fermentation process for this Pink Bourbon lot by placing the coffee in a non-transparent tank to prevent sunlight from entering. This lot was then fermented for 155 hours under anaerobic conditions. This stage takes place in full cherry, allowing the fruit’s natural microorganisms to drive flavor formation.

Honey Process - Drying
After fermentation, fruit parts were partially removed without water. It was first dried under sunlight for 3–4 hours, then finished with mechanical drying.

In the cup, you will experience cherry, winey, and dried cranberry notes shaped by the fermentation process. You will also taste dark chocolate and a rich, brown sugar-like sweetness.