This lot is processed using one of Diego's signature techniques: thermal shock, which involves alternating hot and cold water baths to stop fermentation at the ideal moment, thus preserving intense aromas and unparalleled sweetness.
The beans undergo 36 hours of anaerobic cherry fermentation, followed by a 12-hour secondary fermentation to amplify aromas and flavors. Thermal shock and controlled dehumidification drying help to fix these vibrant notes, offering a unique sensory experience. This scientific precision, combined with constant creativity, allows Finca El Paraíso to produce vibrant coffees of exceptional quality, placing it at the pinnacle of the specialty coffee world.