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the coffee goes through El Paraiso’s signature thermal shock washing process and is dried gently in a dehumidifier
He also applies organic matter to the soil in the form of coffee pulp and worm cultured soil
Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile
including producers from Bombe and Shantawene
This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency
P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg the coffee goes through ElThis 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.
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