Lychee - Diego Samuel - Finca El Paraiso - Thermal Shock

Lychee - Finca El Paraiso 

Process: Washed with Thermal Shock
Variety: Castillo
Region: Cauca, Colombia
Roast Level: Light

Flavor Notes: Lychee · Strawberry · Peach · Apple

Story
This Castillo from Cauca showcases Colombia’s innovative approach to coffee processing. Ripe cherries are ozone-cleaned, fermented anaerobically for 72 hours, and then pulped. The mucilage undergoes microbial enrichment to build a flavor-rich culture, which is reintroduced for another 36 hours before a final thermal shock.

The result is a creamy, fruit-forward cup with bright tropical sweetness and crisp, clean structure.

Brew Tips
Pour Over (V60 / Kalita Wave)
1:16 ratio · Medium-fine grind · 92–94°C · 2:30–3:00
Brings out the lychee, peach, and floral notes.

Espresso
18–20g in · 36g out · 25–30 sec · 93°C
Delivers a creamy body with lychee and caramel sweetness.

French Press
1:15 ratio · Coarse grind · 4 min steep
Smooth and balanced, highlighting the coffee’s creamy texture and fruit finish.