Grown at 1,960 meters above sea level, this coffee from El Paraiso represents the cutting edge of controlled fermentation, led by the Bermudez family’s relentless pursuit of flavor precision.

Only cherries at optimal ripeness are hand-harvested, then carefully sanitized with ozone before entering the first stage of fermentation. The whole cherries undergo a 72-hour anaerobic fermentation in water, allowing sugars and organic acids to develop in a clean, highly controlled environment.

After pulping and mucilage removal, the process takes a distinctive turn. The removed pulp and mucilage are transferred to a pilot plant, where they are used to cultivate a custom culture medium rich in aromatic and flavor precursors.

This medium, developed with yellow fruit yeast, is then reintroduced to the parchment coffee. The coffee undergoes a second, 36-hour pressurized anaerobic fermentation, during which these precursors are actively fixed into the beans. To lock in these compounds and prepare the coffee for optimal drying, a thermal shock washed process is applied, effectively sealing the flavor structure while enhancing clarity and stability.

Drying is conducted mechanically with the support of dehumidifiers, gently removing moisture while preserving the coffee’s delicate aromatic profile. This controlled environment halts metabolic activity at the ideal moment, preventing over-fermentation or oxidative defects.

The result is a coffee of remarkable clarity and intensity: vivid lychee, white peach, and jasmine, layered over a silky mouthfeel and a bright, refined acidity. Despite its expressive aromatics, the cup remains exceptionally clean and structured, an elegant balance of innovation and precision.