El Paraiso

Anti-Maceration processing from the King of Processing, Diego Bermudez!

What is Anti-Maceration? Find out here and taste it for yourself!

The process begins with the proper harvesting of cherries at the ideal point of maturation. The cherries are then disinfected with ozone and transferred to a stainless steel vacuum chamber where it ferments for 24 hours with a culture medium, which causes a reverse osmosis reaction.

The negative pressure (vacuum) and shortening of the fermentation time due to the reduction of the carbon dioxide changes the cellular morphology of the coffee by modulating the permeability of the cell membrane and increasing the performance and viability of the yeast within the fermentation process.

The coffee is then dried in the "Zeodryer" machine, which uses vacuum along with a volcanic mineral called zeolite.

Diego remains at the forefront of innovation within coffee processing and this coffee is an excellent example of the work being done by Diego and his team at Finca El Paraiso.

Expect fresh cherry, mango and orange with a juicy mouthfeel!

Experience innovation for yourself!