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Antimaceration Geisha by El ParaísoThe boundary pushing team at El Paraso start the Antimaceration process by cultivating, selectively growing, and handpicking only the very best geisha cherries. Once picked, cherries are sterilised with ozone before being placed inside a specialised vacuum chamber designed by Diego to start, what is essentially, the purest form of anaerobic fermentation an environment without any gas. Unlike most other anaerobic ferments where oxygen is displaced by

they expanded their capacity by dismantling their old washing station and rebuilding it on a new site

Xiomara del Carmen Marín Gradiz's farm

Crisp citrus

Handpicked cherries are floated and anaerobically fermented for 32hrs

It was founded by 3 members of the community and is now solely owned by one of them

resulting in exceptional clarity and complexity

which involves the complete removal of the outer skin and pulp during the washing and depulping stages

it develops a distinctly wine-like profile

They have built a small wet will with two pulpers

important to the characteristic profile rich with floral notes

cherries are anaerobically fermented in plastic barrels for 9 days and sun-dried on raised beds for 18 days

the cherries are mechanically dried and placed on beds to air dry for 15 days until the target moisture level is reached