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Description

Y-05 by El ParaísoThis one is a fan favourite and personal favourite from one of 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 result in a mind bending cup of coffee. For this one, the usual picking of perfectly ripe fruit, ozone disinfection, and then a 72hr submerged anaerobic

Agua Sarca

where coffee cherries are hand-picked carefully to select only the ripest cherries primed for honey processing

to receive cherries from local producers

Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 48-hour anaerobic fermentation in sealed containers

This is followed by a leachate recirculation and a thermal shock wash to maximise precursors while sealing the coffee for optimal drying

locking in the geisha’s extracted flavour from the inside out

One of fifteen siblings

Rounded bottoms allow for water to roll and submerge your dose while the handy 220ml size perfectly accommodates 12g of coffee and 200g of water for an ideal 60g/litre brew ratio

Mustefa has a small disc pulper that he uses to wash-process half of his coffee

El Borbollon Typica is a specific selection from different lots and farms located on the Santa Ana volcano

on the mountain above The Coffee Gardens’ washing station

Brazil run by Silvio Carlos Ferreira

Exchange/Return Notes