Manhattan - El Paraiso Anti-Maceration Wush Wush

Diego Bermudez, renowned as the "King of Processing," employs the Anti-Maceration method at Finca El Paraiso, beginning with optimal cherry harvesting, ozone disinfection, and fermentation in a vacuum chamber. This process involves reverse osmosis, changing cellular morphology, and enhancing yeast viability, followed by drying using a vacuum-assisted "Zeodryer" with zeolite. The resulting Wush Wush coffee boasts tasting notes of pink lemonade, grapefruit, and lavender, offering a unique and vibrant drinking experience.