Cauca, Colombia Producer: Diego Samuel Bermudez Tapia Variety: Caturra Process: Double Anaerobic Thermal Shock Elevation: 1930masl
A recent arrival direct by air from El Paraiso. This is a double anaerobic fermentation caturra.
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.
![Hatch Coffee - [Filter] El Paraiso Lychee](http://cdn.shopify.com/s/files/1/0455/2343/5672/products/9a3dcc115d4e4eb0a4d55fdaab79b87c_{width}x.jpg?v=1612321235)
![Hatch Coffee - [Filter] El Paraiso Lychee](http://cdn.shopify.com/s/files/1/0455/2343/5672/products/9a3dcc115d4e4eb0a4d55fdaab79b87c_1024x1024@2x.jpg?v=1612321235)