• image of retail bag
  • image of retail bag
  • image of Ernedis overlooking his farm
  • image of steep slope at Finca El Paraiso
  • image of El Paraiso field
  • image of Ernedis in his coffee nursery
  • image of coffee seedlings growing in nursery
  • Image of Director of Coffee Bobby with Rodriguez family at their Colombia farm.
  • image of our visit drinking coffee with the famliy
  • Image of all bag sizes.
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Colombia El Paraiso Sidra *last roast OCT 28th*

Colombia El Paraiso Sidra *last roast OCT 28th*

Light Roast

We're excited to welcome back El Paraiso Bourbon Sidra! This coffee is related to Ethiopian varieties but found a true home in Colombia and Ecuador in 2012, rising in popularity since 2015, but it’s quite rare to find. It’s beloved for its lingering sweetness, tropical fruit notes, and floral characteristics.

  • We Taste: Lemon Ginger, Black Currant, Prickly Pear
  • Producer: Ernedis Rodriguez
  • Region: Gigante, Huila
  • Eleveation: 1,800 masl
  • Variety: Sidra
  • Process: Washed
$18.50 USD
$22.00 USD $18.50 USD
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The Story Behind the Coffee

Finca El Paraiso has become a household name at Backyard Beans. We always love bringing back coffees from Ernedis Rodriguez. We love the Caturra variety he produces on his farm, but as we witnessed when we visited him in June 2022, Ernedis has been busy cultivating Java and Bourbon Sidra varieties. 

Ernedis is a longtime specialty producer, and his farm is quite advanced when it comes to quality and environmental sustainability. His picturesque farm, Finca El Paraiso in Huila, Colombia, is nestled high up on a steep-sloped mountain ridge overlooking the beautiful Magdalena River Valley. Ernedis intends to keep his farm true to its name—a paradise—so he is constantly finding ways to grow and process his coffee in a way that’s harmonious with nature. 

Recently, Ernedis invested in an eco-pulper, which uses less water to de-pulp the coffee and, as a result, reduces contamination to the environment. The pulp is composted in basins, so there is no contact with the soil, and the pulp becomes useful organic fertilizer for the farm—a win-win for all. He is a true visionary when it comes to coffee, and someone whose coffee we are honored to roast.

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