Decaf by El Paraíso

Cherries are carefully harvested at peak ripeness when sugars and aroma precursors are at their highest levels. They're then subjected to one of El Paraíso's famous multi-step treatments to develop the characteristic flavour of this decaffeinated. Castillo, Caturra, and Colombia blend:

First, the cherries disinfected with ozone then transferred to fermentation tanks for 48hrs of water submersion. During this anaerobic fermentation process, Saccharomyces cerevisiae culture is added to the tanks.

After fermentation, the coffee is pulped and yeast cultures are introduced to further enhance the aroma. The beans undergo leachate recirculation to enhance extraction. A thermal shock wash then ends the fermentation and seals in the coffee's character. They're then slowly dried in a dehumidifier to further preserves the beans' natural flavours while avoiding over-oxidation or over-fermentation.

The end result is a complex, nuanced Colombian coffee with notes developed through precision in its unique fermentation and drying method.