El Paraiso NK, Diego Samuel, Colombia | Double Anaerobic - Natural MMY-0180

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. Selection and Threshing Final selection and threshing are performed according to quality standards.