Castillo - Lychee - Finca El Paraiso

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Funky
  65
• Experimental
  50

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Osmanthus, Lychee, Kasugai Gummies Origin: El Paraiso, Cauca, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Producer: Samuel Diego Bermudez Elevation: 1960 masl Process: Double AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Thermal ShockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. Lychee is crafted through an extended fermentation process combining aerobic and anaerobic stages with specific yeast cultures aimed at amplifying fruit character. After fermentation, a thermal shock wash helps fix aromatics. The result is a lively cup with notes of o smanthus, lychee, and kasugai gummies , with a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and malic acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. We chose this lot for its distinctive stone fruit sweetness and refreshing, juicy finish.