Diego Samuel - Finca El Paraiso - Lychee - Thermal Shock

Taste notes – Lychee, Strawberry, Peach, Apple

Variety – Castillo

Region – Cauca Colombia

Process – Washed with Thermal Shock 

Roast Level - Light

Overview - The coffee process begins with ripe cherries, disinfected with ozone and transferred to fermentation tanks for a 72-hour anaerobic process. After pulping, the mucilage undergoes microbial production to create a culture medium rich in aroma and flavor precursors. This medium is added to the tanks for 36 hours, followed by a thermal shock process to enhance precursors and ensure effective drying. The outcome is a creamy, sweet coffee with pronounced fruit notes.

250g 

Available 1LB (454g) whole bean 

Suggested Brewing Methods: 

1. Pour-Over (e.g., V60 or Kalita Wave)
• Grind: Medium-fine.
• Brew ratio: 1:16 (e.g., 20g coffee to 320ml water).
• Water temperature: 92–94°C (197–201°F).
• Brew time: 2:30–3:00 minutes.
This method emphasizes its fruity notes like lychee, peach, and floral hints

2. Modern Espresso
• Grind: Fine.
• Dose: 18–20g.
• Brew ratio: 1:2 (e.g., 18g in, 36g out).
• Brew time: 25–30 seconds.
• Water temperature: 93°C (200°F).
Espresso extracts the creamy body and sweetness, along with lychee and caramel nuances

3. French Press
• Grind: Coarse.
• Brew ratio: 1:15 (e.g., 30g coffee to 450ml water).
• Steep time: 4 minutes.
This method delivers a balanced cup, highlighting lychee’s sweetness and the coffee’s creamy body