A recent arrival airfreighted over from our friends at El Paraiso in Colombia. (The previous lot of Lychee and Peach sold out way too fast!).
This is a double anaerobic fermentation Castillo variety, a different lot from the Caturra variety from the previous Lychee.
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.