Double anaerobic fermentation: ask what happens at each stage

The source discusses a Colombian El Paraíso offering through a double-anaerobic fermentation narrative and floral, lychee-like references. A buyer should distinguish the named coffee from a general processing category. Two stages can involve different materials and conditions, so the phrase alone does not supply a complete method. The source uses a Finca El Paraiso example associated with lychee and rose aromas, connecting the double-fermentation story with a specific marketed sensory profile.

Look for the producer's available explanation of the sequence and subsequent washing or drying. Do not infer added ingredients merely from a fruit comparison, or assume every coffee with a similar label shares the same protocol. Keep variety and harvest information alongside the process description.

Prepare a repeatable cup and observe how any fruit-associated aroma relates to sweetness and finish. A pronounced fermentation character can be appealing without being a preference for everyone. This is a product-information guide, not an independent verification of the process or a first-hand BeanScene tasting.