P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg This technique is inspired by

This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency

the coffee goes through El Paraiso’s signature thermal shock washing process and is dried gently in a dehumidifier

including producers from Bombe and Shantawene

then transferred to fermentation tanks for a 72-hour anaerobic fermentation

the cherries are bathed in ozone and moved to fermentation tanks for an initial 36hr submerged anaerobic fermentation

P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg This technique is inspired byThis fan favourite and one of our personal favourites comes from our favourite experimental producers, Diego Bermudez. Not unlike his other coffees, Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile. The process is meticulous and always results in a mind bending cup of coffee. For P 02, only overripe Castillo cherries are hand selected for their elevated tannins and intense red fruit flavours.