Finca El Paraíso's unique coffee processing technique remains widely misunderstood. As both pioneer and sole practitioner of yeast-mediated biocatalysis in coffee processing, the farm has carved out a distinctive niche. This scientific apprach delivers two remarkable benefits: it creates coffees with extraordinary flavour profiles while guaranteeing consistent, repeatable results at commercial scale, harvest after harvest.
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Harvesting Coffee cherries are picked at their optimum point of ripeness.
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Disinfection Cherries are disinfected with ozone to reduce microbial contamination.
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Anaerobic Fermentation Cherries are transferred to fermentation tanks and undergo a 72-hour anaerobic fermentation, submerged in water with a Lactobacillus milk culture medium.
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Pulping and Leachate Integration The cherries are pulped and then mixed with the leachates collected from the cherry fermentation to increase the level of precursors in the seed.
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Thermal Shock Wash A thermal shock washing step is carried out to fix a greater amount of precursors and prepare the coffee for drying.
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Drying Coffee is dried in a dehumidifier to remove humidity, preserve delicate flavour notes, prevent over-oxidation of the seed, and stop metabolic processes to avoid over-fermentation.
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Stabilization The coffee is stabilized and stored in a cool place to maintain quality.
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Selection and Threshing Final selection and threshing are performed according to quality standards.
