Situated in the Causa region, the El Paraïso farm, has been a go-to plantation for specialty coffee roasters for quite some time now, as it is on the forefront of new techniques - and of consistent crop quality.
Yenni Esperanza and her brother Diego have created new innovative processing methods in order to produce outstanding cup profiles.
For this Castillo, they start with an anaerobic whole cherry fermentation for 48hrs, followed by depulping and a further 48hr anaerobic fermentation in its mucilage. The coffee is then washed by thermal shock at 40° & 12° and machine dried for 34hrs at 35°.
The result: a mind blowing coffee, with a truly unique profile, that pushes the boundaries of coffee processing. Me tomo uno!
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