El Paraiso M03, Diego Samuel, Colombia | Double Anaerobic - Washed MMY-0181

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 approach delivers two remarkable benefits: it creates coffees with extraordinary flavour profiles while guaranteeing consistent, repeatable results at commercial scale, harvest after harvest.

• Harvesting Coffee cherries are picked at their optimum point of ripeness.

• Disinfection Cherries are disinfected with ozone to reduce microbial contamination.

• Anaerobic Fermentation Cherries are transferred to fermentation tanks and undergo a 72-hour anaerobic fermentation, submerged in water with a Lactobacillus milk culture medium.

• 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.

• Thermal Shock Wash A thermal shock washing step is carried out to fix a greater amount of precursors and prepare the coffee for drying.

• 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.

• Stabilization The coffee is stabilized and stored in a cool place to maintain quality.