M-03 Castillo by El Paraíso

The 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 that contains Lactobacillus cultivated in a milk based culture medium. This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency.

The cherries are then pulped and combined with the leachates collected during the initial fermentation. Finally, the coffee goes through El Paraiso’s signature thermal shock washing process and is dried gently in a dehumidifier