Lychee - Thermal Shock Washed Colombia

About This Coffee

Diego Bermudez produces rare, fine coffees using bio reactors for fermentation with precise measurement of time, temperature, pH, brix, and microbial load. Coffee cherries harvested at peak ripeness undergo 72-hour anaerobic fermentation in water, then pulped and placed in fermentation tanks for 36 hours, finished with thermal shock process. Stone fruit notes are juicy and balanced with lingering sweetness of caramel and butterscotch.