TAITH - Lychee Peach | Colombia - Washed Yeast Fermentation (Yellow Fruits) - Castillo

PROCESS

This profile starts with the selective harvesting of ripe cherries, guaranteeing balance between sweetness and complexity. The cherries are ozone disinfected and undergo 36 hours of anaerobic fermentation submerged in water, followed by pulping and demucilagination. The mucilage and pulp are used to cultivate specific microorganisms, creating aroma and flavor precursors that are then reintroduced into the tanks for 12 hours under controlled pressure, binding directly to the beans. A thermal shock wash seals in aromatic compounds, after which the beans are gently dried with a dehumidifier system, ensuring uniform moisture removal and preventing over-oxidation or unwanted fermentation. The coffee is then stabilized, cool stored, and carefully milled under strict quality standards. The result is a coffee that unites innovation and terroir refined, aromatic, and beautifully expressive in the cup.