Colombian Coffee Beans: Paradise Estate Double Anaerobic Lychee Strawberry Yogurt Flavors to Satisfy Your Girlish Heart

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FrontStreet Coffee - Colombia El Paraiso Double Anaerobic Lychee Introduction

From the same farm - El Paraiso, this coffee bean boasts highly recognizable osmanthus and strawberry cheesecake notes from aroma to flavor. Whether in terms of flavor or sweetness, it's truly impressive. This is the closest bean to fruit and candy that I've tasted this year - a must-try series you'll regret missing.

About the Processing Method

Colombia's El Paraiso "Lychee" employs Double Anaerobic fermentation. After harvesting, the coffee cherries are sealed with their pulp for 48 hours of oxygen-free fermentation. Then the pulp is removed, and the beans with mucilage continue fermenting for another 48 hours (at a higher temperature than the first fermentation). Finally, the remaining mucilage is washed off, and the beans are dried for 34 hours with controlled temperature and humidity.

Colombia El Paraiso Double Anaerobic Lychee

Country: Colombia

Region: Cauca

Estate: El Paraiso

Producer: Diego Samuel Bermudez Tapia

Altitude: 2,050 meters

Variety: Castillo

Processing Method: Double Anaerobic Washed

Flavor Notes: High temperature: Osmanthus, Strawberry; Medium temperature: Strawberry, Yogurt, Lychee; Low temperature: Osmanthus, Candy, Strawberry

Knowledge Point: In-body fermentation is when Indonesian civets eat coffee beans, which then ferment in their digestive system before excreting the indigestible coffee beans.

In short: FrontStreet Coffee is a specialty coffee research center dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we hold three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been our mission for the past six years!