Lychee YN-05 | Diego Bermudez Finca El Paraiso | Cauca, Colombia

To most of you, Diego Bermudez needs no introduction. Our approach is to get the most origin characteristics out of this bean and have the processing elevate the tasting experience even more. This is a special one and so excited to share this with you!

About the process:

The process of this profile begins with the proper harvesting of coffee cherries at the ideal point of maturation. Then the coffee cherries are disinfected with ozone and are transferred to the cherries fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water.

Next, the coffee is pulped and demucilaged; the mucilage and pulp are taken to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursors of aromas and flavors produced in fermentation, then this culture medium is added to the fermentation tanks together with pulped coffee, where they remain for 36 hours under pressure to fix the precursors to the coffee beans. Then, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying.

The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee’s delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic processes to prevent over-fermentation