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Finca El Paraiso located in Cauca, Colombia is owned by Diego Bermudez. Diego is very famous for his innovative and advanced coffee processing methods in the industry.
Ripe coffee cherries undergo the first phase of anaerobic fermentation in tanks with pressure relief valve at 18°C. After 48 hours, coffee cherries get pulped and enter the second phase of anaerobic fermentation with mucilage on for 48 hours at 21°C. After that, the coffee is washed with thermal shock (first using 40°C water and second using 12°C water) to transfer and fix the flavors developed in the different fermentation phases.
Flavor Notes: raspberry, vanilla ice cream, rosemary