El Paraiso Sake

From El Paraiso:
“The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage. Then, the coffee cherries undergo a short oxidation for 16 hours in order to generate a short ripening process, and subsequently they are immersed in cold water for 48 hours. The next phase consists of pulping the coffee cherries and introducing them to a anaerobic fermentation phase under vacuum with the addition of lactic acid bacteria for a period of 24 hours. After that, a wash with thermal shock—first spraying hot water at 48°C and then spray cold water at 4°C— is carried out in order to create an expansion and sealing of the green coffee bean, which allows the fixation of the precursors of aromas and flavors.

Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation.”

Notes: Citronella, Bergamot, Tropical Hi-Chew, Honey