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and Head of Quality
they dismantled their old washing station and rebuilt it at a new site
the cherries are dried
with heavy concentrations of the smaller screen sizes which is highly unusual
is a Japanese fungus found on rice that's traditionally been used by the Japanese to ferment soya sauce
M-03 Castillo by El Paraíso Double and Head of QualityThe 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
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