|Tastes like||Pecan, Raisins, Chocolate|
|Altitude||950 - 1100 m.a.s.l|
|We enjoy as||Espresso, Filter, Aeropress|
Click & Collect
You can click and collect from our Giffnock shop, and we usually have the order ready in 1-2 working days. please see Locations for more info
Orders placed before 12 noon are typically dispatched the same working day. Please be aware that we do not process orders on weekends.
Complimentary UK Delivery for Orders Above £30
We currently do not ship to Ireland or outside the UK. For orders below £30, a standard UK delivery fee of £3.50 will be charged.
Please note our Burnfield Avenue roastery is now closed to the public. Order collections are now exclusively available from our Giffnock shop on Fenwick Road. Find more about our shop's opening hours on the Locations page.
At checkout, you can opt to collect your order. We will notify you when your order is ready for pickup, typically within 2 working days. Kindly wait for our confirmation before coming to the shop.
Please be advised that we are closed on Tuesdays so order pickups are not available on this day.
The agronomist Guy Carvalho bought Fazenda Paraiso in 1990. Passionate about coffee, Guy Carvalho’s approach is quality driven. In 1996 Fazenda Paraiso participated in Project Gourmet in Brazil, this project was in partnership with OIC to improve quality and introduce the process of Pulped Natural into this farm.
The farm is located in a traditional coffee-growing district of Cabo Verde, in a region that presents ideal conditions for coffee production, such as an average altitude of 950 meters (3,100 feet) and a climate with well-defi ned seasons, low humidity and favorable temperatures. The farm has drying patios and produces both natural (dry processed) and pulped natural coffee, using modern processing equipment including a washer and a pulper, and a mechanical mucilage remover that is used to produce pulped natural coffees during periods of excessive rain.
Fazenda Paraiso is committed to the production of coffee on a socially and environmentally sustainable basis. Guy, an agronomist by trade, is very involved in this project to maintain the environment and to produce coffee in a sustainable manner.