Farm to Cup Story
Setting a good example isn’t always easy, but when it’s done right, it becomes a model of excellence. We believe that this coffee sourced from Colombia is just that. In a cup of Paragon, you’ll experience a smooth body akin to a blended red wine paired with the sweetness of cocoa and stone fruit balanced out by the complex acidity of citrus fruits and green apple.
Paragon Colombia isn’t just tasty, the story that comes along with it is inspirational to match. This lot of coffee was produced by the Inga tribe of Nariño, Colombia, who are the descendants of the pre-hispanic Incas. Their community had remained isolated from the rest of Colombia until about the second half of the nineteenth century, and unfortunately, by the 1990’s this contact was mostly criminal. Drug traffickers and guerillas were forcing the Inga community to produce poppy and heroin until about ten years ago, when the mountains became a safe zone for the Inga’s once again and the illegal crops were eradicated to make way for a new, legal crop—coffee! For their fortitude, the Inga are themselves a paragon in and of the coffee industry.
This lot from Resguardo Inga Aponte is 100% Caturra that was grown by various members of the coop and was processed using a washed method with a dry fermentation. What makes this method so unique is the dry fermentation that it underwent. While the coffee was pulped like other washed process coffees, after it was pulped, it was placed into large soaking tanks without water and left to ferment, unlike other washed coffees which are placed into soaking tanks with water and left to ferment. In the absence of water, the beans were left more exposed to the elements. While maintaining the cleanliness of washed coffees, dry fermentation increases the body and makes the coffee taste more like a honey processed coffee.