El Paraíso Gesha N01

This process begins with the harvest of overripe coffee cherries which allows the seeds to remain in contact with the pulp for a longer time, enhancing more fruit flavours. After that the cherries are submitted to an ozone treatment to reduce unwanted microbiological load. The coffee is passing to a first stage of fermentation in solid state for a period of 48h and then to a second stage of submerged fermentation in water with lactobacillus for another 48h. It is then dried by condensation.