Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After selection

After selection

Otávio Reis is a fifth-generation farmer whose family has been in coffee production for 100 years

This fan favourite and one of our personal favourites comes from our favourite experimental producers

so they are added back into the fermentation tanks with the cherries for a further 36 hours

Wicho’s first memories in coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years old

Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After selectionCherries are harvested at peak ripeness and disinfected with ozone, then transferred to fermentation tanks for a 72 hour anaerobic fermentation. Once this initial stage is complete, the cherries are submerged in water, pulped, and the mucilage is removed. This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez, so they are added back into the fermentation tanks with the cherries for a further 36