El Paraiso, Colombia

The Caturra Chiroso Natural variety grown in the Cauca region is known for its delicate, citrus-forward, aromatic, intensely fruity, and wine-like profile. When the coffee is fermented in the cherry, the region's climate, high altitude, unique terroir, and abundant annual rainfall contribute to the development of a vibrant cup profile that highlights the exceptional quality of this variety.

After fermentation, the coffee is pulped and demucilaged. The removed pulp and mucilage are transferred to a pilot plant, where specific microorganisms are cultivated to produce a fermentation culture rich in aroma and flavor precursors. This culture medium is then added to fermentation tanks, where the coffee undergoes an additional 12-hour fermentation under pressure, allowing these precursors to bind to the coffee beans.

Next, the coffee undergoes a thermal shock process, which helps fix a greater concentration of these flavor precursors while sealing the beans for optimal drying.

The coffee is then dried in a dehumidification system to gently remove moisture while preserving its delicate flavor characteristics. This controlled drying process minimizes oxidation of the coffee seed and halts metabolic activity, preventing over-fermentation. Finally, the coffee is stabilized and stored in a cool environment before being selected and milled according to strict quality standards.