P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg including producers from Bombe and

including producers from Bombe and Shantawene

He also applies organic matter to the soil in the form of coffee pulp and worm cultured soil

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

Fazenda Santa Hedwirges in Sul de Minas

the cherries are bathed in ozone and moved to fermentation tanks for an initial 36hr submerged anaerobic fermentation

P-02 Castillo by El Paraíso I'd like:An invoice for 24kg at R529/kg including producers from Bombe andThis fan favourite and one of our personal favourites comes from our favourite experimental producers, Diego Bermudez. Not unlike his other coffees, Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile. The process is meticulous and always results in a mind bending cup of coffee. For P 02, only overripe Castillo cherries are hand selected for their elevated tannins and intense red fruit flavours.