The team at El Paraiso takes the harvest seriously, hand-picking the ripest coffee cherries. The cherries are then disinfected with ozone and transferred into bioreactor tanks, where they ferment anaerobically for 72 hours at 20 °C while submerged in a water and Lactobacillus milk culture medium. The coffee is then pulped, with the leachates collected during the fermentation process. The seeds then undergo a thermal shock process to fix the precursors and seal the coffee for drying. The beans are dried in a dehumidifier for 34 hours at 35°C and a relative humidity of 25%, until they reach a moisture level of 10%-11 %. The coffee is stabilized in sealed bags in the dark for 30 days and stored in a cool place. The result is a super complex coffee, but in a warm, comforting way. It’s not super fruity or funky; this coffee is all about sweet, baking spices. It falls somewhere between a cinnamon roll and a spice cake.