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Description

M-03 Castillo by El ParaísoThe team at El Paraiso are true masters of experimental coffee processing. Led by Diego Bermudez, they begin each project by defining a target flavour profile and then design a processing method that brings that profile to life. For this Castillo lot, only the ripest cherries are precision harvested and disinfected with ozone before undergoing a 72 hour anaerobic fermentation in sealed tanks. After this first stage, the cherries are submerged in water

The family own a few farms that were inherited from Martha and Ana’s father

Building on an old family tradition

he has been producing quality specialty coffee on both of his farms

complemented with a sophisticated and refined flavour profile

Once delivered

They are depulped and fermented for 36hrs with tropical yeast

influenced by the crop that was cultivated there before

Next they're floated in cold water – around 10-12°C – to remove any impurities as well as hollow or unwanted materials

Once a purchase contract is in place the coffee it prepared for export using modern equipment that removes the parchment layer and grades the coffee by density

La Reforma farm owned by the Allvarez family

but after that

The cherry is then moved to sealed plastic drums where further fermentation takes place for 24 hours

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