Castillo - Lychee - Finca El Paraiso

Tasting Notes: Osmanthus, Lychee, Kasugai Gummies Origin: El Paraiso, Cauca, Colombia Variety: Castillo Producer: Samuel Diego Bermudez  Elevation: 1960 masl Process: Double Anaerobic Thermal Shock Lychee is crafted through an extended fermentation process combining aerobic and anaerobic stages with specific yeast cultures aimed at amplifying fruit character. After fermentation, a thermal shock wash helps fix aromatics. The result is a lively cup with notes of osmanthus, lychee, and kasugai gummies, with a creamy body and malic acidity. We chose this lot for its distinctive stone fruit sweetness and refreshing, juicy finish.