Experience Lychee Breeze – Colombia Castillo Aerobic & Anaerobic Thermal Shock

Experience Lychee Breeze – Castillo Aerobic & Anaerobic Thermal Shock

Lychee, Apple, Pear, and Starfruit

In the cup, lychee dominates—sweet, floral, delicate. Somewhere in the background, a hint of sweet apple, pear, and starfruit lurks. A coffee that somewhat resembles spring—it's delicate, full of nuances, and brings a lot of joy :)

This Castillo combines aerobic and anaerobic fermentation in one process. It all starts with a 72-hour anaerobic fermentation, then the cherries are de-pulped, and the pulp is transferred for yellow fruit yeast production. The ready must is returned under pressure to the beans for 36 hours. Washing, thermal shock, mechanical drying. Complicated? Yes. Does it taste delicious? Yes ;)

It tastes best approximately 3-5 weeks from the roast date.

The coffee comes from Finca El Paraíso in Cauca, Colombia—a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition—and won. That was the moment Finca El Paraíso began to write its own history.

Today, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project—a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing primarily in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.

You can read more about Diego's history and the farm on the blog: Diego Samuel Bermúdez and Finca El Paraíso.