Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After drying down to a

After drying down to a moisture content of 11%

reflecting the higher elevations at which the coffee is grown

Otávio Reis is a fifth-generation farmer whose family has been in coffee production for 100 years

Wicho’s first memories in coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years old

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

Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg After drying down to aCherries are harvested at peak ripeness and disinfected with ozone, then transferred to fermentation tanks for a 72 hour anaerobic fermentation. Once this initial stage is complete, the cherries are submerged in water, pulped, and the mucilage is removed. This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez, so they are added back into the fermentation tanks with the cherries for a further 36