Colombia Jairo Acila Lychee & Wine Yeast Maceration

This one is for the adventurous coffee drinker.   It's the second in our "Fruit Cocktail Collection" of fruit macerated coffees from Colombian coffee producer Jairo Acila (the first being a banana maceration). Jairo's high-quality coffee cherries of the Castillo variety from his Santa Monica farm were picked, sorted, and processed via the dry (or natural) method -- specifically an anaerobic process.  The cherries underwent an anaerobic fermentation for 72 hours with lychee fruit and white wine yeast added. They were then dried on raised beds with more ripe bananas to impart additional sweetness and tropical fruit notes. These fruit-macerated coffees won't be for everyone; but, if you love trying wacky new coffee processing methods and if you love unusual flavors from your specialty coffees, this one may be for you. Take a minute to watch the video below to hear Jairo describe the process in his own words where he's showing the same process using strawberries. The wild tropical fruit