Y-05 Castillo by El Paraíso

Cherries are harvested at peak ripeness and disinfected with ozone, then transferred to fermentation tanks for a 72-hour anaerobic fermentation.

Once this initial stage is complete, the cherries are submerged in water, pulped, and the mucilage is removed. This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez, so they are added back into the fermentation tanks with the cherries for a further 36 hours.

After this second fermentation, the cherries undergo Finca El Paraíso’s signature thermal-shock process before being dried in a dehumidifier.