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: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Double Anaerobic Thermal Shock Washed
Elevation: 1930masl
Harvest: Spring 2024
Recommended Brew:
Filter, Modern Espresso
Reminds us of:
Osmanthus Jelly, Lychee, Gummies, Honey
Order 3 or more bags of coffee and the whole order ships free. *Flat rate $10 shipping for orders under 3 coffees.
Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested 7-10 days before being shipped.
Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.
*signature option is available as we are not responsible for lost or stolen packages
Select the pickup option and location during checkout. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia
Other Countries: please inquire