HATCH – El Paraiso Lychee

Origin: Colombia		Taste notes: Lychee, Peach, Osmanthus Honey
Process: Double Anaerobic Thermal Shock Washed		Varieties: Castillo
Harvest season: 2025		Elevation: 1930 masl

Coffee information

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.