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Description

Decaf by El ParaísoCherries are carefully harvested at peak ripeness when sugars and aroma precursors are at their highest levels. They're then subjected to one of El Paraso's famous multi step treatments to develop the characteristic flavour of this decaffeinated Castillo, Caturra, and Colombia blend: First, the cherries disinfected with ozone then transferred to fermentation tanks for 48hrs of water submersion. During this anaerobic fermentation process, Saccharomyces

the process is anything but and results in a few things happening:

The dry fermentation involves letting the coffee rest in climate controlled fermentation tanks after depulping

where it is sorted

The coffee is then stored in black bags in a dark room for 60hrs before returning to solar dryers until 11% moisture level is achieved

The coffee is purchased from 70 farmers around the area who are incentivised to pick ripe cherry

Keramo is produced by 1500 outgrowers in various parts of the mountain range

he grows his own coffee on 4ha of land he's planted with Typica

The farm gets its name from an unusually large and majestic tree that sits at the highest point of the farm

Then the coffee is threshed and packed in Jute and Ecotact bags

and then sun dried on raised African beds for up to 3 weeks – and stored prior to export

a local producer family in Ocotal realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm

After which they’re rested in parchment for 3 weeks

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