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Description

L-01 by El ParaísoProcessing of this comp worthy Castillo starts off with the hand harvesting of only perfectly ripe cherries. They're then disinfected with ozone and transferred to fermentation tanks for a 48hr anaerobic fermentation with Saccharomyces cerevisiae. After pulping, a yeast culture is added to the coffee to produce characteristic flavour precursors aligned with the predetermined flavour profile. This is followed by a leachate recirculation and a thermal

The result: enhanced sensation of body in the coffee’s final taste profile

It is then thermally shocked to lock in flavour and dried in a dehumidifier

is from cherries bought from nearby small-scale farmers

the mucilage is not fully removed at this point

dried on raised beds for 15-20 days with 3-4 turns/day

The coffee is pulped and fermented once more with leachates

situated in the highlands of Sidama Bensa is home to 600 smallholder coffee farmers

premium quality ones are further processed

Marshell is a recently discovered Bourbon-type strain

humid microclimate

Nelber picks and ferments his coffee for 24 to 36 hours

Of its 220 hectares