Fans of our offerings will be no stranger to the wild and wonderful coffees from El Paraiso. Diego and his team continue to push the forefront of science and technology in coffee processing. We have been honoured to represent El Paraiso’s fine work over the last few years and we continue to look forward to the wizardry the team has in store. For the anti-maceration process, cherries were carefully selected for ripeness before being ozonated to reduce the microbial load. It is then transferred into fermentation tanks where a vacuum is used to create a low pressure environment. During this process, the reduced pressure will cause the liquid in cherries to leach out and collect in the tank. As well, the low oxygen environment slows the enzymatic degradation of the polyphenols of the cherry in order to reduce the aromatic loss that results from oxidation. This fermentation is allowed to proceed for 1440 hours resulting in an intense and unique profile.