PARAISO

A new harvest of the first collaboration release with our friends at Chef’s Table. For this limited edition offering we worked closely with famed producer Diego Bermudez of Finca El Paraiso on a new processing method of their Castillo. It’s impeccably sweet with a juicy lactic mouthfeel of creamsicle with aromas of rose and fresh notes of strawberry and pineapple.  ABOUT THE PROCESS: THE PROCESS OF THIS PROFILE BEGINS WITH THE PROPER HARVESTING OF COFFEE CHERRIES AT THE IDEAL POINT OF MATURATION. THEN THE COFFEE CHERRIES ARE DISINFECTED WITH OZONE AND ARE TRANSFERRED TO THE CHERRIES FERMENTATION TANKS, IN WHICH AN ANAEROBIC FERMENTATION PROCESS IS CARRIED OUT FOR 36 HOURS SUBMERGED IN WATER.NEXT, THE COFFEE IS PULPED AND DEMUCILAGED; THE MUCILAGE AND PULP ARE TAKEN TO THE PILOT PLANT TO CARRY OUT THE PRODUCTION OF PROCESS-SPECIFIC MICROORGANISMS AND GENERATE THE CULTURE MEDIUM THAT CONTAINS THE PRECURSORS OF AROMAS AND FLAVORS PRODUCED IN FERMENTATION, THEN THIS CULTURE MEDIUM (A CROS