Estimated restock January 19th

Cinnamon and maple buns from days from Diego Bermudez!

Diego Bermudez is an award-winning coffee producer known for his outstanding coffee and innovative processing techniques. He operates a lab where he applies scientific methods to maximize the potential of his coffee.

The El Paraiso team hand-picks the ripest coffee cherries, disinfects them with ozone, and transfers them to bioreactor tanks, where they ferment anaerobically for 72 hours at 20 °C, submerged in water and Lactobacillus medium. The coffee is then pulped, with leachates collected during fermentation, and thermal shocked to fix precursors and set the coffee for drying. The beans are dried in a dehumidifier at 35°C and 25% relative humidity for 34 hours, until they reach a moisture content of 10.5%. 

The result is a warm, comforting, yet complex coffee. It’s not super fruity or funky; this coffee is all about sweet, baking spices. Think cinnamon roll and a spice cake.