<center>COLOMBIA</br>EL PARAISO</br>LYCHEE</center>


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What's Interesting

We love to see how young people bring innovation and youth spirit into specialty coffee. Diego Samuel is a smart young man who has finish studied in Agricultural Enterprise Management, implemented multiple new processing technique in his farm El Paraiso. Having deep understanding what to control and how to process he begins developed different style of fermentation under controlled environment. Such as controlling time of fermentation and temperature of water that being using to wash the coffee. As the result, different processing protocol produce specific set of taste profile. Diego categorized these different process by name such as Lime, Red Plum and Lychee.

This is our 3rd time bring in Lychee process coffee. If anyone asked what is so good about Colombia coffee, you only need to serve this Coffee. It is from outer space, they will think twice either it is really 'coffee' or just a holy beverage. Lychee is so tasty and latest harvest give a little bit different tone with black tea sweetness. The fermentation still give the strawberry sensation. We think that's what unique about coffee, different season different weather, different result. At the end of the day it is hand of god.

Lychee process :

1. Anaerobic fermentation in cherry for 48 hours in tanks with a valve at a temperature of 18ºC
2. Pulping
3. Anaerobic Fermentation in mucilage for 96 hours at 18ºC.
4. Double washing with thermal shock. First, washed with water at a temperature of 40ºC and then with water at 12ºC
5. Controlled drying for 34 hours at a temperature of 35ºC and a relative humidity of 25%, until reaching a moisture between 10% and 11%.
6. The drying is made with condensation, with recirculated air from a drying machine developed and patented by the farm, called Eco-Enigma.


Roaster Notes

This year we bought El Paraiso Lychee more than usual. Last purchase, our coffee fan went crazy when Lychee sold too fast. What is so good about El Paraiso is their fermentation technique. Diego Samuel manage to utilize his knowledge to pin point exactly how to get the flavor that he want by capitalized his agriculture knowledge. He begins implemented fermentation production processing tank to precisely control coffee processing stage in term of hygiene, temperature, PH level etc. He is not just an average coffee geek but a somebody with high degree coffee knowledge and proper coffee producing skill.

This is my 3rd year bought this coffee for Arkib offering. I would say it is our staple coffee in our offering list and will continue to be in our all time favorite coffee list. Lychee process green bean has fragrance sweet fermented aroma. This round I went slightly developed roast since I noticed it has a classic taste black tea of fully washed Yirgacheffe. The signature sweet savory yogurt is still there but not prominent like previous crop. It is a little bit tone down and more enjoyable like a strawberry taste. I'm truly enjoy buying, sampling, roasting, bagging and deliver Lychee coffee to our coffee lover. Feel good selling something good. People will appreciate and enjoy the coffee with their heart.

- Helmi -