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P-02 Castillo by El ParaísoIn this Castillo lot, only overripe cherries are hand selected because of their elevated tannin levels that intensify red fruit flavours. After selection, the cherries are bathed in ozone and moved to fermentation tanks for a 36hrs initial anaerobic fermentation. After being submerged in water, cherries are pulped and the mucilage is removed. This mucilage and pulp is reintroduced into the fermentation tanks as a culture medium, initiating a second

and bought some land in the sub district of Pegasing to start growing coffee

ensuring the cleanliness during

rich and clean with a chocolate finish

a yeast culture is added to the coffee to produce characteristic flavour precursors aligned with the predetermined flavour profile

Beans are then dried over two weeks on raised beds

where many of the farmers live

Not surprisingly

which provide a very stable

They’re then transferred to mechanical dryers where they are dried at 28ºC for 9hrs daily until the beans reach 11% moisture

It’s processed using a natural method that Oscar Chacón helped popularise in Costa Rica—ripe red cherries are harvested and placed whole on a drying patio for around 4 weeks where they are gently moved twice daily to encourage gradual and gentle dehydration

La Bendición

and the environment

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