HATCH - El Paraiso Lychee Castillo - Colombia - Double Anaerobic Thermal Shock Washed - Castillo

Tasting Notes: Strawberry Shortcake, Lychee, Peach, Maple Syrup
Origin: Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Process: Double Anaerobic Thermal Shock Washed
Varieties: Castillo
Recommended Brew: Filter, Modern Espresso
Elevation: 1930 Masl
Roast Date: September 30, 2024

Hatch Coffee Roasters is located in Markham, Ontario, Canada

From HATCH

Lychee is back!

This is a double anaerobic fermentation Castillo variety.

Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.