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COLUMBIA EL PARAISO LYCHEE

COLUMBIA EL PARAISO LYCHEE

Amount
RM50.00
RM50.00
Sale Sold out

Abstract

Top Notes

Recipe

Top Notes
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Cástillo

Finca El Paraíso moves at the edge of innovation. A name that has quietly redefined expectation in specialty coffee. In 2015 and 2016 they introduced thermal shock processing. A method that shifted the industry and revealed flavours vivid and unexpected. Through Falcon Coffee this work now arrives to us. Part of our latest selection.

At the core of this lot is Castillo. A varietal developed for yield and resistance. Built for strength yet often carrying a heavier profile with less complexity. At Finca El Paraíso this perception changes. Through progressive fermentation the structure opens. Flavours extend beyond what Castillo was known for.

This lot known as Lychee Coffee follows a precise path. After depulping the mucilage and pulp are cultivated into a medium for fermentation. The coffee rests in pressurised tanks for thirty six hours. The process is then halted through thermal shock. Drying takes place in dehumidified conditions. The coffee is stabilised in cool storage. Each step controlled. Each stage intentional.

The latest harvest shows clarity. On hand brew it opens with sweet crisp notes of fuji apple and buah bidara. Lychee and soursop move together with a clean vibrant sweetness. On espresso the profile deepens. Pink grapefruit appears with a candy like tone. The finish carries a mandarin peel character. Sweet with a gentle tang. With milk the texture turns buttery. Hazelnut becomes more present. A touch of cacao powder grounds the cup back to its Castillo origin.

The Producer

Gayo is a lush and storied coffee region, producing everything from commercial to exceptional specialty lots. Blessed by nature with fertile volcanic soil, cool highland air and ideal conditions for cultivating Arabica, this land has long been a cradle for remarkable coffee. Among its producers, Bunge Lungi Estate stands apart, focusing on small plots planted with carefully chosen varieties such as Abyssinia and P88, both regarded locally as superior cultivars.

The journey began when the Bunge Lungi team spent time visiting small coffee shops in town, gathering feedback and ideas while sourcing green beans. These conversations became a turning point, inspiring them to acquire a small plot of land and curate its harvest with the ambition of producing top tier specialty coffee. Through meticulous planting plans, they gained control over plant health, significantly reducing disease while boosting both quality and yield.

In the past two years, Bunge Lungi has developed a strong passion for experimental processing, exploring techniques such as anaerobic, mossto and lactic fermentation. These innovations have become a defining hallmark of their work, setting their coffee apart from other origins. This year, they have taken another bold step, introducing carbonic maceration a method that has completely reimagined the way we experience Sumatran coffee.

    • Cupping Score pts

      Fragrance


      Aroma


      Flavour


      Aftertaste


      Acid
      medium high | citrus acidity,complex, floral

      Body
      medium | smooth,slick

      Balance


      Overall

    • Roasting Schedule

      Roasting on every day from Monday to Thursday
      Cut-off order 3:00 p.m. a day before processing begins.


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