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which has been in his family since 1985
It is then transported down the hill to the drying yard in Mbale where it is dried for another 10 days to below 11% moisture and then left to rest before being prepared for milling and shipping
which allows them to manage volumes
the cherries are dried
M-03 Castillo by El Paraíso Double which has been in hisThe team at El Paraiso are true masters of experimental coffee processing. Led by Diego Bermudez, they begin each project by defining a target flavour profile and then design a processing method that brings that profile to life. For this Castillo lot, only the ripest cherries are precision harvested and disinfected with ozone before undergoing a 72 hour anaerobic fermentation in sealed tanks. After this first stage, the cherries are submerged in water
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