• beautiful coffee bag: fruity ultra high end coffee
  • beautiful coffee bag: high quality specialty coffee rare coffee
  • fruity high quality coffee processing with fruit
  • coffee co-fermentation process with lychee fruit

Lychee-Peachy

250g

About this coffee...

 

Its backkkk! limited quantity..

a fun example of how blending can be more than the sum of its parts and we plan on making more house made creations such as this. It takes its nose and big body from the Colombian component and and we swapped in a washed Kanyan component. 

We had to bring this coffee back because this crop was somehow tasting even better than last year, offering a much more complex and longgg syrupy finish. This coffee is just big and insane and crystal clean, it really does not get much better then this, drink responsibly. 

  • Hue/taste: Green/Yellow + Yellow + Red/Pink
  • Roasting degre: light
  • Chroma/quality: 88.25
  • Process: Honey, wine yeast + lychee maceration
  • Tasting notes: Lychee + peach + raspberry

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lychee and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.
This microlot is 100% Castillo. 

The nose on this coffee will make you reevaluate what you think coffee as an experience is capable of prodising you.

 

Altitude: 1450 - 1500 m.a.s.l

Botanical Cultivars: Castillo

Soil Characteristics: Volcanic Ash

Annual Rainfall: 1800 - 2000 mm

Explore our Kenya AA Kamwangi coffee beans, cultivated in the high-altitude region of Kabare, Kianyaga, Kirinyaga County. This area is renowned for its deep red, nutrient-rich volcanic soils and ideal coffee-growing conditions.

The Kamwangi Coffee Washing Station, part of the New Ngariama Farmers Cooperative Society, is run by 800 smallholder farmers who produce high-quality coffees under strict quality controls. This washed coffee features notes of peach gummies, a cocoa base, pineapple, dried apricot, lemon, and jasmine florality. It underwent 14-18 hours of fermentation and slow drying on raised beds.