Colombia El Paraiso Gold

Whole coffee cherries are first washed using ozonated water and sanitized by ultraviolet light. This is followed by whole cherry anaerobic fermentation for 52 hours in a stainless steel bioreactor. The cherries are then pulped and the second stage of anaerobic fermentation in mucilage is carried out for 48 hours. After fermentation, the coffee is washed using a thermal shock process created by bursts of hot and cold water ‘shots’. Finally, the coffee is dried using a controlled mechanical dryer.