GLITCH COLOMBIA Cauca El Paraiso - Peach

A new batch of coffee from El Paraiso, a renowned Colombian estate, has been officially launched. This estate is famous worldwide for its innovative coffee processing techniques.
Under the leadership of the Bermudez family, El Paraiso has continuously pushed boundaries through scientific precision and creative experimentation, becoming a focal point in the international specialty coffee industry.

This batch of coffee uses El Paraiso's patented "double anaerobic fermentation" method. (Double Anaerobic) and "thermal shock treatment" The Thermal Shock technology makes coffee flavor clean and aroma prominent.
Coffee cherries are harvested when fully ripe, undergo anaerobic fermentation in water for 36 hours, and then the skin is removed. The removed pulp and pectin are then placed in an experimental bioreactor for further fermentation, producing a "culture medium" rich in aroma and flavor precursors.

This culture medium is then reinjected into the coffee beans and treated under pressure for 12 hours, allowing the beans to fully absorb and stabilize the aroma compounds. Finally, a heat shock treatment is performed to tighten the cell structure of the coffee beans, ensuring a balanced and stable flavor during the drying process.

The final coffee flavor is full-bodied and juicy, with sweet notes of white peach and lemon tea, and a refreshing and clean finish.
This is a masterpiece that perfectly showcases El Paraiso's scientific precision and artistry—a truly "meticulously designed" specialty coffee experience.