Sensorial Lab

That our farm, El Paraíso, has its own sensory analysis laboratory. This space allows us to conduct in-depth quality assessments of our coffees, starting with physical analysis of the green beans to ensure they meet the highest standards. Through precise sensory evaluations, we can identify the unique flavor profiles and aromatic qualities of each variety we produce. Additionally, the lab enables us to design and refine the optimal roasting curves for every coffee, maximizing its sensory potential. Having this facility on-site strengthens our commitment to excellence and ensures that each coffee from El Paraíso consistently delivers a remarkable experience in the cup.

Physical Analysis

The critical role that physical analysis plays in ensuring coffee quality. Evaluating the physical characteristics of green coffee beans—such as size, density, moisture content, and the presence of defects—is essential to determine if the coffee meets the high standards required for export. High-quality beans should be uniform, dense, free of major defects, and properly processed to preserve their potential for exceptional flavor. This initial assessment is key to guaranteeing consistency and ensuring that the coffee will perform well during roasting and ultimately deliver a superior sensory experience in the cup.

Sensory Analysis

The sensory analysis is essential to truly understand and showcase the unique qualities of each coffee. Through structured cupping practices, we evaluate key sensory attributes such as fragrance, aroma, flavor, acidity, body, and aftertaste. The fragrance of dry grounds and the aroma released when brewing reveal the coffee’s complexity and origin. Each coffee expresses distinct sensory notes—ranging from floral, fruity, and citrus to chocolatey or nutty—allowing us to create a detailed and accurate flavor profile. This process not only helps in quality control but also connects producers and consumers through a shared appreciation of the coffee’s unique sensory journey.

Roasting

As a specialty coffee roaster, I know that roasting plays a crucial role in unlocking the full potential of each coffee variety. Every coffee has unique physical and sensory attributes—such as density, moisture content, and flavor complexity—that require a tailored roasting approach. By carefully adjusting roast profiles, we aim to highlight the distinct characteristics of each lot, whether it’s the bright acidity and floral notes of an Arabica or the rich, chocolatey body of a Robusta variety. The goal is to balance sweetness, acidity, and body, while preserving the coffee’s origin-driven flavors. A precise roast transforms high-quality green coffee into an exceptional cup, bringing out the very best of its terroir and variety.