Colombia El Paraiso Anaerobic Lychee

コロンビア エル パライソ アナエロビック ライチ

New harvest arrival in 2026! The lychee lot from El Paraiso, produced by the Bermudez Family at 1,960 meters above sea level, is a highly engineered coffee built around a precise double anaerobic fermentation and a thermal shock washed finish. The fermentation design employs the Paraiso Yellow Fruit yeast, resulting in a cup that goes beyond simple washed clarity and instead presents a layered, highly expressive aromatic structure.

After harvest, cherries selected at the proper stage of ripeness are sanitized with ozone and transferred to fermentation tanks, where they undergo 72 hours of anaerobic fermentation in water. Following pulping and mucilage removal, the process moves into a more distinctive phase: a culture medium generated from the separated pulp and mucilage is reintroduced, and the coffee then undergoes 36 hours of pressurized fermentation. This stage is designed to help aromatic and flavor precursors produced during fermentation become more effectively fixed within the seed.

To finish, the coffee is processed with a thermal shock washed step and mechanically dried with a dehumidification system, preserving delicate aromatics while reducing the risk of over-fermentation and oxidation. The result is a coffee that combines the high expressive potential of an advanced fermentation profile with the structural clarity and cleanliness expected of a carefully executed washed lot.