Hydrangea Coffee Roasters - Castillo - Lychee - Finca El Paraiso

Tasting notes:  Osmanthus, Lychee and Kasugai Gummies

Lychee is produced through an extended fermentation process that combines both aerobic and anaerobic stages, along with carefully selected yeast cultures designed to enhance the coffee’s fruit-forward character. Following fermentation, a thermal shock wash helps preserve and lock in its vibrant aromatics.

The cup is bright and expressive, featuring notes of osmanthus, lychee, and Kasugai gummies. A creamy body and crisp malic acidity create a juicy, refreshing drinking experience.

We selected this lot for its distinctive stone fruit sweetness, floral complexity, and clean, vibrant finish.

Quantity:	227g	Origin:	Colombia
Region:	Unknown	Farm:	Samuel Diego Bermudez
Process:	Double Anaerobic Thermal Shock	Variety:	Castillo
Altitude:	1960 m	Roast level:	Light
Brew method:	Filter	Roast date:	June 04, 2026