Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg This allows the variety to

This allows the variety to truly shine and highlights the quality possible from this mutation

Wicho’s first memories in coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years old

After drying down to a moisture content of 11%

After selection

Y-05 Castillo by El Paraíso I'd like:By the kilo at R582/kg This allows the variety toCherries are harvested at peak ripeness and disinfected with ozone, then transferred to fermentation tanks for a 72 hour anaerobic fermentation. Once this initial stage is complete, the cherries are submerged in water, pulped, and the mucilage is removed. This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez, so they are added back into the fermentation tanks with the cherries for a further 36