LILO - El Paraiso Lychee Peach | Colombia - Double Anaerobic Washed with Thermal Shock - Castillo

LILO Coffee Roasters is located in Osaka, Japan

From LILO

 【Cupping Comment】  

① Bursting lychee and peach flavors.

② Soft, gentle aroma of osmanthus.

③ A creamy, strawberry-milk finish.

Designing Aroma Through Fermentation

After harvest, the cherries are washed with ozone water, then undergo 36 hours of anaerobic fermentation.
The coffee is then pulped and the mucilage is removed. During the process, precursors of aromatic compounds created through fermentation are reintroduced to the coffee.

After that, the coffee goes through a 12-hour pressure stage, followed by a thermal shock treatment to help stabilize the aromatic compounds.

What makes this coffee so fascinating is that it is not simply “fermented.”
Its flavor clarity, structure, and transparency are carefully designed through precise control.

A Focus on Drying Technology

One of the reasons El Paraiso first gained attention was its strong focus on the drying process.

In Colombia, where rainy seasons can make stable drying difficult, El Paraiso uses a hot-air circulation system, similar to a dryer, to control temperature with precision throughout the drying stage.

This allows them to maintain cup clarity and stable quality while reducing environmental impact.

True to the Name “Lychee Peach”

From the first sip, a juicy fruit character reminiscent of lychee spreads across the palate.
It is followed by the soft sweetness and juiciness of peach.

Bright, but not heavy.
Distinctive from fermentation, yet surprisingly clean.

This is a cup that beautifully expresses the precision of El Paraiso’s fermentation techniques.