• 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 doesn't fall far from the coconut tree

Regular price

About this coffee...


Its 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 its elegant, clean, ripe acidity fro the Ethiopian component. Together they make for an experience we often look for but never find in SO coffees. we hope you enjoy 


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

Grown by the various small holder producers in the Aleta Wondo region at 1,850 - 1,950 meters, this fully washed coffee is a perfect example of why we love coffees from Ethiopia. it is the perfect compliment to our primary coffee in that it is clean, juicy and light bodied.