Lychee - Diego Samuel - Finca El Paraiso - Thermal Shock

Taste notes – Lychee, Strawberry, Peach, Apple Variety – Castillo Region – Cauca Colombia Process – Washed with Thermal Shock  Roast Level - Light   Overview - The coffee process begins with ripe cherries, disinfected with ozone and transferred to fermentation tanks for a 72-hour anaerobic process. After pulping, the mucilage undergoes microbial production to create a culture medium rich in aroma and flavor precursors. This medium is added to the tanks for 36 hours, followed by a thermal shock process to enhance precursors and ensure effective drying. The outcome is a creamy, sweet coffee with pronounced fruit notes.   250g  Available 1LB (454g) whole bean    Suggested Brewing Methods:  1. Pour-Over (e.g., V60 or Kalita Wave)• Grind: Medium-fine.• Brew ratio: 1:16 (e.g., 20g coffee to 320ml water).• Water temperature: 92–94°C (197–201°F).• Brew time: 2:30–3:00 minutes.This method emphasizes its fruity notes like lychee, peach, and floral hints 2. Modern Espresso• Grind: Fine.• Dose: 18