Antimaceration Geisha by El Paraíso

The boundary-pushing team at El Paraíso start the Antimaceration process by cultivating, selectively growing, and handpicking only the very best geisha cherries. Once picked, cherries are sterilised with ozone before being placed inside a specialised vacuum chamber designed by Diego to start, what is essentially, the purest form of anaerobic fermentation – an environment without any gas.

Unlike most other anaerobic ferments where oxygen is displaced by the introduction of another gas (usually carbon dioxide from the fermenting fruit or a nitrogen addition), Diego creates a negative pressure environment with a vacuum pump that continuously pulls off all gases from the chamber over 60 days. While seemingly simple, the process is anything but and results in a few things happening:
1. Liquid is drawn off the cherry creating a juice bath
2. Pores of the coffee bean open up to absorb the cherry juice, locking in the geisha’s extracted flavour from the inside out
3. Zero oxidation or flavour degradation
To further preserve the intense flavour profile, cherries are dried without heat, very quickly, using the Enigma dryer, Diego’s low-temp dehumidifier.