Lychee is back!
This is a double anaerobic fermentation Castillo variety.
Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.
Producer: Diego Samuel Bermudez Tapia
Process: Double Anaerobic Thermal Shock Washed
Osmanthus Jelly, Passion Fruit, Lychee, Soft Peach Candy
Order 3 or more bags of coffee and the whole order ships free. Flat rate $10 shipping for orders under 3 coffees.
Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested before being shipped.
Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.
Select the pickup option and location during checkout. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Other Countries: please inquire