K-01 by El Paraíso

The team at El Paraíso tend to follow a certain initial harvesting processing pattern:

Hand harvesting only mature cherries → disinfecting them with ozone → soaking in fermentation tanks (in this case for 12hrs with Saccharomyces cerevisiae) → pulping

But after this initial pattern is complete, they go rogue. With this K-01, they've added cardamom seeds and other yeasts to the coffee in a rotative fermenter 😮‍💨

Then the farm's signature thermal shock wash to cease fermentation and lock in the characteristics and dehumidifying drying to retain the subtler notes of the coffee that heat would destroy.