Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After selection

After selection

The Koji fungus is grown on dried coffee pulp and husks for four days at 35°C to produce enzymes

before hulling and storage

reflecting the higher elevations at which the coffee is grown

removing moisture while preserving soft notes and avoiding over-oxidation of the beans

Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After selectionCherries are harvested at peak ripeness and disinfected with ozone, then transferred to fermentation tanks for a 72 hour anaerobic fermentation. Once this initial stage is complete, the cherries are submerged in water, pulped, and the mucilage is removed. This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez, so they are added back into the fermentation tanks with the cherries for a further 36