P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg the cherries are bathed in

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

Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile

then transferred to fermentation tanks for a 72-hour anaerobic fermentation

Fazenda Santa Hedwirges in Sul de Minas

P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg the cherries are bathed inThis 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.