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K-01 by El ParaísoThe team at El Paraso tend to follow a certain initial harvesting processing pattern: Hand harvesting only mature cherries disinfecting them with ozone soaking in fermentation tanks (in this case for 12hrs with Saccharomyces cerevisiae) pulping But after this initial pattern is complete, they go rogue. With this K 01, they've added cardamom seeds and other yeasts to the coffee in a rotative fermenter Then the farm's signature thermal shock wash to

the coffee undergoes a thermal shock treatment before being carefully dried

At an elevation of 2

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

The selected cherries then undergo a 48hrs oxidation process in plastic cans

the coffee is rested for 10 days

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia

before it is dried

The cherries then undergo anaerobic fermentation sealed in cans for 40hrs at 16-18°C

Hendra has continued to experiment and now has around 8 – 10 different processes that he produces

lush slopes of Frailes

the cherries undergo Finca El Paraíso’s signature thermal-shock process before being dried in a dehumidifier

Finca Pergujal is owned by fourth-generation coffee farmer

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