This extraordinary lot from Arturo Arango showcases the meticulousness and innovation that Colombian experimental processing has become globally renowned for. 

Working from Finca El Paraíso in Quindío, Arturo has dedicated his career to understanding how cultivation, fermentation, and processing can be refined to express coffee at its highest potential. Like many producers in Colombia’s modern specialty movement, his work is driven by precision, careful cherry selection, tightly controlled fermentations, and a willingness to experiment with techniques that push beyond conventional processing.

Despite being quite a new producer (only since 2015), Arturo has become very quickly known for his meticulous approach to coffee cultivation, constantly refining his methods to achieve the highest quality output possible. He is part of a new generation of coffee farmers combining existing, hard earned knowledge with pioneering development at the forefront of agricultural science. 

This Sidra was cultivated at Finca El Paraiso in Barcelona, Quindio, one of Colombia's most celebrated coffee growing regions - known for its rich volcanic soils, high altitude climate and breathtaking landscapes. Year round stable temperatures result in slow maturation of the coffee cherries, producing coffees with pronounced sweetness, high clarity and vibrant acidity.

The region itself is located within the UNESCO world heritage site, as part of the coffee cultural landscape, yet has also become a world leading hub of innovation, with many producers taking on experimental processing and advanced fermentation techniques to broaden their repertoire, pushing the boundaries of coffee cultivation and output quality.