Columbia Lychee El Paraiso

Summary

From the Cauca region of Colombia, this coffee comes from El Paraiso farm, produced by Diego Samuel Bermudez. The experimental Lychee lot is of the Castillo variety, grown at 1960m altitude. Processing begins with ozonation of ripe cherries followed by 72-hour anaerobic fermentation. After depulping, the mucilage is transferred to a pilot lab where a culture medium using microorganisms extracted from yellow fruits (pineapple and mango) is developed and reintroduced for another 36 hours of fermentation. A thermal shock wash and slow drying complete the process. The cup offers notes of lychee, white peach, green apple, vanilla, and mango with a fine floral brightness. Scored 89.00.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

89

Producer

Diego Samuel Bermudez

Altitude

1960 m.a.s.l

Variety

Castillo

Notes

Lychee, Mango, Peach, Vanilla, Green Apple

The roaster

DropShot Coffee Roasters

DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…