P-02 Castillo by El Paraíso

This fan favourite and one of our personal favourites comes from our favourite experimental producers, Diego Bermudez.

Not unlike his other coffees, Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile. The process is meticulous and always results in a mind-bending cup of coffee.

For P-02, only overripe Castillo cherries are hand-selected for their elevated tannins and intense red-fruit flavours. After selection, the cherries are bathed in ozone and moved to fermentation tanks for an initial 36hr submerged anaerobic fermentation.

Next, the coffee is pulped and demucilaged. The mucilage and pulp are then used to grow a culture medium containing precursors of the aromas and flavours produced in fermentation. The pulp and mucilage are reintroduced to the fermentation tanks and beans as a culture medium that initiates a second 12hr anaerobic fermentation.A thermal shock process follows to lock in flavour.

Finally, the coffee is dried in a dehumidifier to remove moisture while preserving the soft notes of the coffee and avoiding over-oxidation of the seed. The coffee is then stabilised and stored in a cool place before final selection and threshing according to quality standards.