P-02 Castillo by El Paraíso

In this Castillo lot, only overripe cherries are hand-selected because of their elevated tannin levels that intensify red-fruit flavours. After selection, the cherries are bathed in ozone and moved to fermentation tanks for a 36hrs initial anaerobic fermentation.

After being submerged in water, cherries are pulped and the mucilage is removed. This mucilage and pulp is reintroduced into the fermentation tanks as a culture medium, initiating a second anaerobic fermentation which lasts for 12hrs. The coffee undergoes a thermal shock treatment and is dried in a dehumidifier. This precise drying process helps preserve the coffee’s more delicate and nuanced flavor notes.