Hatch
Markham, ON, Canada
Lychee is back! a new lot and it's tasting mighty sweet and peachy. 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.
Type
Single Origin
Origin
Cauca, Colombia
Roast
Light
Varieties
Castillo
Process
Anaerobic Fermentation
Altitude
1930m
Producer
Diego Samuel Bermudez