Colombia El Paraiso Estate Anaerobic

The post-harvest process is carried out at El Paraiso Estate, located at an altitude of 1,930 meters, and by adding innovations to anaerobic fermentation and drying methods, this product has a unique taste and flavor.

The cherries undergo anaerobic fermentation for 48 hours at a temperature of 18°C (64°F), and after de-pulping they undergo anaerobic fermentation again for 96 hours at a temperature of 19°C (66°F).
In the rinsing process, the cherries are first washed in hot water at 40°C and then again in water at 12°C. In the drying process, the cherries are washed at 35°C and then in water at 12°C.
In the drying process, the beans are dried for 34 hours at a temperature of 35°C and a humidity of 25°C. The moisture content is 11%.

The process is mostly water rinsing, but fermentation is carried out in closed tanks using bacteria that can live without oxygen, resulting in a unique flavor. The product is a high quality product that has undergone a very complicated process, including the pulping, second fermentation after removal, and temperature control of the rinsing process.

The aroma is strawberry chocolate, and the intense fruity flavor is reminiscent of Geisha, which is also famous for its high quality.

The production process and quality are high, and considering that it is difficult to obtain from the green bean stage, it has a very high chance of being sold at a high price.