A coffee that's a real barn burner—comes in hot, no shifts off, and absolutely roofs my taste buds top cheddar every time.
The innovative processing at Finca El Paraiso makes this Lychee Peach coffee truly special. The cherries are carefully selected, disinfected with ozone, and undergone a 36-hour anaerobic fermentation process, then, a second fermentation with specific microorganisms follows, creating distinct flavours like red apple, peach, pear, and caramel. This scientific approach guarantees a complex and consistent profile, even on an industrial scale.
After fermentation, the coffee undergoes a thermal shock process, alternating hot and cold water to lock in the flavours and prevent over-fermentation. The drying process with a dehumidifier preserves the coffee’s creamy body and long, fruity aftertaste. These advanced methods make Lychee Peach a standout in the specialty coffee market, offering a vibrant, balanced cup with an outstanding 93-point score.
