Diego Bermudez Washed w/Special Fermentation Y-05 Lychee Castillo

About This Coffee

The process of this Y-05 Lychee began with the harvesting of the coffee cherries at peak ripeness. The cherries were disinfected with ozone, and transferred to cherry fermentation tanks, where they anaerobically fermented in water for 72 hours. Then the coffee was pulped and demucilaginated. Both the pulp and mucilage were taken to the pilot plant to generate a culture medium for the subsequent fermentation step. The culture medium was then added back with the beans into a pressured tank to ferment for 36 hours. Then the coffee underwent a thermal shock process to seal the coffee and was finally dried in a dehumidifier to prevent over-oxidation.