Lychee Lot
$30.00
In my opinion, one of the greatest tasting coffees we have had to date. I first tried this rare coffee by a roaster from Japan about 3 years ago and I was taken to another planet when I tried it. I’ve been on the hunt to track down and source this coffee for City League ever since. A pandemic made it even trickier. Finally 3 years later we have it and we can’t wait for you to try it next! Expect one of the most aromatic cups of coffee you’ll experience with a flavor to match. Notes of lychee, rhubarb jam, florals, and crème brûlée.
Stat Sheet
This coffee comes from Colombia by way of the award winning, dedicated and innovative Diego Bermudez, the owner of El Paraiso farms. A genius when it comes to advanced processing coffee methods, Diego was one of the firsts in Colombia to start experimenting with fermentation processes by adding different types of microorganisms and yeasts. This specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Cauca, Colombia
Producer
Diego Bermudez, El Paraiso
Varieties
Castillo
Process
Anaerobic Thermal Shock
This coffee comes from Colombia by way of the award winning, dedicated and innovative Diego Bermudez, the owner of El Paraiso farms. A genius when it comes to advanced processing coffee methods, Diego was one of the firsts in Colombia to start experimenting with fermentation processes by adding different types of microorganisms and yeasts. This specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
This coffee comes from Colombia by way of the award winning, dedicated and innovative Diego Bermudez, the owner of El Paraiso farms. A genius when it comes to advanced processing coffee methods, Diego was one of the firsts in Colombia to start experimenting with fermentation processes by adding different types of microorganisms and yeasts. This specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
This coffee comes from Colombia by way of the award winning, dedicated and innovative Diego Bermudez, the owner of El Paraiso farms. A genius when it comes to advanced processing coffee methods, Diego was one of the firsts in Colombia to start experimenting with fermentation processes by adding different types of microorganisms and yeasts. This specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
