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Ships within 48 hours · Estimated delivery Aug 12 - Aug 17
and Head of Quality
Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control
the coffee is rested for 10 days
which allows them to manage volumes
is a Japanese fungus found on rice that's traditionally been used by the Japanese to ferment soya sauce
M-03 Castillo by El Paraíso Double and Head of QualityThe team at El Paraiso are true masters of experimental coffee processing. Led by Diego Bermudez, they begin each project by defining a target flavour profile and then design a processing method that brings that profile to life. For this Castillo lot, only the ripest cherries are precision harvested and disinfected with ozone before undergoing a 72 hour anaerobic fermentation in sealed tanks. After this first stage, the cherries are submerged in water
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