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El Agrado – Robinson RiveraThis lot comes from producer, Robinson Rivera whos been growing coffee for 18 years. Harvested from the El Silencio farm, situated at 1700 1850masl that features just six hectares of coffee growing area producing castillo only. Ripe cherry is picked then undergoes tank fermentation for 48 hours before being silo dried at 28C. Drying is paused 16 hours in and the temperature is raised to 37C until 20% humidity is reached. The cherry is then moved to

Wicho’s grandfather

with regular turning and moisture monitoring before hulling and export preparation

represents that spirit

the team at El Paraíso has developed a processing method specifically designed to intensify that flavour profile

Crisp citrus

humid conditions with red

to ensure that only the ripest cherries are harvested

a single farmer may contribute to multiple micro-lots

The cherries are then depulped and fermented with tropical yeast for 48 hours

The process is meticulous and always result in a mind-bending cup of coffee

the coffee is grown organically under the shade of native trees

Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm