Hatch - El Paraiso Lychee - (Colombia, Double Anaerobic Thermal Shock, Castillo)

Tasting Notes: Lychee, Stonefruit, Caramel, Osmanthus Tea

Lychee is back!

This is a double anaerobic fermentation Castillo variety.

Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.

200g

Direct trade with Finca El Paraiso

Origins: Cauca, Colombia
Producer: Daniel Bermudez
Variety: Castillo
Process: Double Anaerobic Thermal Shock Washed
Elevation: 1930masl
Harvest: 2024

Recommended Brew:

Filter, Modern Espresso