Lychee - Finca El Paraiso - Diego Samuel Bermudez Process: Washed with Thermal Shock Variety: Castillo Region: Cauca, Colombia Flavor Notes: Lychee · Strawberry · Peach · Apple Story This Castillo from Cauca showcases Colombia’s innovative approach to coffee processing. Ripe cherries are ozone-cleaned, fermented anaerobically for 72 hours, and then pulped. The mucilage undergoes microbial enrichment to build a flavor-rich culture, which is reintroduced for another 36 hours before a final thermal shock. The result is a creamy, fruit-forward cup with bright tropical sweetness and crisp, clean structure. Brew Tips Pour Over (V60 / Kalita Wave) 1:16 ratio · Medium-fine grind · 92–94°C · 2:30–3:00 Brings out the lychee, peach, and floral notes. Espresso 18–20g in · 36g out · 25–30 sec · 93°C Delivers a creamy body with lychee and caramel sweetness. French Press 1:15 ratio · Coarse grind · 4 min steep Smooth and balanced, highlighting the coffee’s creamy texture and fruit finish.