L-01 by El Paraíso

Processing of this comp-worthy Castillo starts off with the hand harvesting of only perfectly ripe cherries.

They're then disinfected with ozone and transferred to fermentation tanks for a 48hr anaerobic fermentation with Saccharomyces cerevisiae. After pulping, a yeast culture is added to the coffee to produce characteristic flavour precursors aligned with the predetermined flavour profile. This is followed by a leachate recirculation and a thermal shock wash to maximise precursors while sealing the coffee for optimal drying. Drying in a dehumidifier removes moisture without over-oxidising the seed or allowing metabolism to progress beyond fermentation.

Finally, stabilisation and storage happens in a cool place to preserve the coffee.