Manhattan - El Paraiso Anti-Maceration Caturra

Diego Bermudez, known for his cutting-edge processing methods at Finca El Paraiso, has developed the Anti-Maceration process, where coffee cherries are fermented under vacuum for 24 hours using a special culture medium. This innovative method, combined with ozone disinfection and drying in a zeolite-assisted "Zeodryer," enhances the fermentation efficiency and dramatically alters the coffee’s cell structure. The result is a vibrant cup with notes of fresh cherry, mango, and orange, and a juicy, refreshing mouthfeel.