COLOMBIA LYCHEE EL PARADISO 250G

Diego Samuel Bermudez is a true processing genius and never ceases to amaze us. His expertise in microbiology allows him to extract and replicate the desired microorganisms from the cherry pulp and thus produce fermentation cultures that deliver final results like this - a juicy cup full of fruity notes. A few words about the processing of this lot, from Diego Bermudez himself: The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours, submerged in water. Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process (we isolated compounds from the peel of peach and mango for this case, together with the yeast defined for the culture medium) and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the fermentation tanks for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Then they are dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation. What follows is the stabilization phase and storage in a cool place. And finally, of course, selection and threshing according to the quality standard.