P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg He also applies organic matter

He also applies organic matter to the soil in the form of coffee pulp and worm cultured soil

which has been in his family since 1985

the cherries are bathed in ozone and moved to fermentation tanks for an initial 36hr submerged anaerobic fermentation

the coffee goes through El Paraiso’s signature thermal shock washing process and is dried gently in a dehumidifier

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg He also applies organic matterThis fan favourite and one of our personal favourites comes from our favourite experimental producers, Diego Bermudez. Not unlike his other coffees, Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile. The process is meticulous and always results in a mind bending cup of coffee. For P 02, only overripe Castillo cherries are hand selected for their elevated tannins and intense red fruit flavours.