Altos Del Paraiso

History

For six years, we have proudly sourced coffee from Finca El Paraíso in Nariño, Colombia, a place where altitude, innovation, and community come together to shape truly distinctive coffees.

At 1,900 meters above sea level, the farm’s highest plots, known as Altos del Paraíso, produce coffees with such unique character that José Ignacio Gómez López has chosen to treat them as a separate micro-terroir. As co-owner of Procaal and a driving force in Nariño’s specialty coffee scene, José combines deep expertise with a progressive approach to farming.

His work reflects a strong commitment to both environmental stewardship and social impact. Coffee is cultivated alongside crops like citrus and avocado to promote biodiversity and resilience, while a custom-built solar dryer allows in natural light and airflow to ensure precise, energy-efficient processing. At the same time, José actively supports the local community through his role in the Cooperativa de Cafés Especiales de Nariño, helping fellow producers access better markets.

Finca El Paraíso remains a family-run farm, where every cherry is hand-picked by skilled harvesters—ensuring exceptional quality while sustaining meaningful livelihoods. Our visits to José, including most recently last August, continue to deepen a relationship built on trust, shared values, and a passion for outstanding coffee.

Specifications

country colombia

region

nariño

producer

jose ignacio gomez lopez

variety

caturra

process

honey

altitude

2000 masl

tasting notes

red apple, cherry, honey

This Altos Del Paraiso from Prolog Coffee showcases the work of producer Jose Ignacio Gomez Lopez in Colombia's Nariño region. The coffee is processed using the honey method—a technique that allows sugars from the fruit to influence the final flavor profile—and uses the Caturra varietal. The roaster identifies bright red apple and cherry notes alongside the sweetness expected from honey-processed coffees, creating a balanced cup that highlights the interplay between fruit acidity and natural sweetness.