M-03 Castillo by El Paraíso Double which allows them to manage

which allows them to manage volumes

and Head of Quality

cherry and chocolate sweetness

Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control

M-03 Castillo by El Paraíso Double which allows them to manageThe 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