Coffee Description
This coffee has a classic Peruvian flavor profile. Light citrus, specifically tangerine, gives way to deeper caramelized sugar like butterscotch, with a medium body. It's a great everyday drinker.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Caturra
Process
Washed
Elevation
1800-2100 masl masl
Region
Huabal District
About Smallholder Farms of Peru
We are enamored with Peru as a country. There is so much history and beauty in Peru, and over the last several years, Lima has become a premier culinary destination. However, it is important to state that coffee production doesn’t just happen because the land is ripe. A country’s culture, government (or lack thereof), and ability to organize support really shape the trajectory or formation of coffee production.
Throughout the 1900s, Peru faced much political instability. Couple that with a more recent prominence of guerilla activity and coca production and its easy to understand why coffee production was eroding in the late 1900s. Wonderfully, as the 2000s drew near, this began to reverse with the onset of ethical coffees and 'solidarity' networks like Fair Trade and more ecological friendly coffees. To this day, Fair Trade and Organic coffees make up a large portion of Peru’s annual production and Peru is currently the world’s largest exporter of organic coffees.
This coffee, El Paraíso, hails from the Huabal district within the Jaén province of Cajamarca – far north. Huabal, as a district, is made up of multiple mountaintops and villages, which are the centers of coffee production. Each producer would belong to a village. El Paraíso is one such village in the Huabal district.
'Paradise' village, aptly named, sits atop a small mountain with beautiful vistas in every direction. The producers of this village mostly grow Caturra, Bourbon and Catimor varieties, which are generally planted together, and process or wash their own coffee at their small micro mill. Most of the farms are blessed with great elevation for coffee production sitting between 1800 and 2050 masl.
Despite having ideal conditions and huge potential for high quality coffee, the producers of El Paraíso still have much to battle. For one, there are often intermediaries or 'coyotes' offering money on the spot, at a farm gate level, which is significantly less than what they potentially could receive for specialty grade coffee. The purchasing of this coffee helps our partner's (Falcon Coffee) field teams fight against elements like this and instill a more hopeful long-term vision. Practically, this also looks like better farm management, pruning and soil health practices to enable the producers of El Paraíso live into their high potential.
Huabal District, Peru
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Delightfully balanced with pops of acidity, this coffee could be enjoyable at any time of day. The front has a creamy flavor like condensed milk, with a pomelo-like acidity, finishing with milk chocolate. The linger is short and sweet with a silky mouthfeel. "
Tenfold Coffee Company
Tenfold Coffee Company is a roastery and café with a vision for a more beautiful and impactful world. With deep expertise in sourcing, roasting, and café culture, we are committed to elevating the value of coffee while making specialty coffee approachable to all.
Rooted in Houston, Texas, our team pursues excellence with intentionality at every stage—procurement, production, and presentation—ensuring that each cup reflects both quality and care. We believe professionalism and dignity should define every interaction, from the farmer to the guest.
At our core, we are conscious stewards: committed to sustainability across the interconnected coffee industry and faithful in the small details, trusting that this builds a foundation for greater impact. For us, coffee is not just a beverage—it’s a way to connect, to create, and to contribute to a better world.
