Colombia El Paraiso Farm Anaerobic

The process after harvesting is done at the El Paraiso farm located at an altitude of 1,930m. By adding ingenuity to the anaerobic fermentation and drying methods, this product has a taste and flavor like no other.

The anaerobic fermentation is carried out in the cherry state for 48 hours at a temperature of 18°C. After de-pulping, the cherries undergo another anaerobic fermentation at a temperature of 19°C for 96 hours.
In the washing process, the fruit is first washed in hot water at 40 degrees Celsius and then washed again in water at 12 degrees Celsius.
In the drying process, the product is dried for 34 hours at a temperature of 35 degrees Celsius and humidity of 25 degrees Celsius, with a moisture value of 11%.

The process is mostly water washing, but the fermentation is done in a closed tank using bacteria that can live without oxygen, resulting in a unique taste. It is a high quality product that has gone through a very complicated process, including pulping, second fermentation after removal, and temperature control during rinsing.

The flavour is strawberry chocolate and the intense fruity taste is reminiscent of the famous Geisha.

Considering that it is difficult to obtain from the stage of the green bean because of the generation process and high quality, the possibility of high is very high, so it is one of the products that you should try.