Colombia - Finca El Paraiso - Lychee Thermoshock

About This Coffee

After a decade of dedication to coffee farming, Diego Samuel gained national recognition when his washed Bourbon placed 10th in the 2018 Colombia Cup of Excellence (COE) with a score of 89.76. The Double Anaerobic Thermoshock lot relies on high-tech innovations and Eco-Enigma processing equipment. The process begins with 48-hour fermentation in sealed tanks at 18°C, followed by pulping and a second 96-hour fermentation at 18°C, then washed with hot water at 40°C followed by cold water at 12°C, and finally dried mechanically at 35°C for 34 hours.