Notes: Boysenberry, Ganache, Pandan
Farm: FInca El Paraiso
Producer: Diego Bermudez
We’re honored to be the first to release the new Anti-Maceration process by our friend Diego Bermudez in Finca El Paraíso. We had the privilege to cup this coffee alongside several outstanding offerings during Diego’s visit in LA. We were especially taken back by how expressive this particular coffee was. It had umami and intense jammy sweetness with a touch of salinity. Being our first Rareglow release it felt like a great opportunity to showcase this uniquely outstanding coffee.
About the Process
The process of this profile begins with the proper harvesting of coffee cherries at the ideal point of maturation. Then the coffee cherries are disinfected with ozone and are transferred to a stainless steel vacuum chamber for 24 hours.
Negative pressure (vacuum), in addition to shortening the fermentation time due to the reduction of carbon dioxide (CO2), which is a known inhibitor of yeast metabolism, changes the cellular morphology of coffee beans, modulating the permeability of the cell membrane and positively impacting yeast performance and viability in the fermentation process.
This results in a coffee with intense aromatic notes, very fruity but with low acidity and a clean residual.
The coffee is then dried in the Titan, an equipment developed by Finca El Paraíso that works through condensation, preventing the delicate notes of this coffee from volatilizing.
All Dayglow coffee orders placed by Monday will ship Thursday to ensure a fresh batch!! If there are other coffees in your order, the other items in your order will ship at the same time!