Colombia Lychee Pop Experimental Co-fermented Espresso

Concept Coffee Roasters Colombia Lychee Pop Co-fermented with Yeast and Lychee Espresso

Delicious! Intense flavor. A personal recommendation from Coffee Mates ;)).

Capilla del Rosario spans 45 hectares at an altitude of 1560 to 2000 meters above sea level in Rodeo Alto in the Antioquia region, overlooking the departmental capital – Medellín. The farm cultivates both traditional and newer coffee varieties, making it a place of research and innovation in the Colombian coffee sector.

The farm is run by fourth-generation grower, Jose David Posada, who combines experience in business, culinary arts, and education to develop both coffee quality and sustainable production methods. Jose is also an important figure in Antioquia's coffee scene and constantly works to promote the region's unique coffee culture.

The renewed processing method used for this exceptional lot involves immersing the coffee in parchment in a solution prepared from a cultured blend of bacteria and yeast—primarily lactobacillus and mesophilic microorganisms—combined with fruit extract.

By introducing external, non-coffee ingredients into the fermentation, this method allows for very precise control over flavor development. Although the process is not entirely natural, this technique combines traditional fermentation knowledge with modern, commercially available solutions to consistently achieve vibrant, clean flavor profiles in subsequent coffee batches. ☕

Processing:

Coffee cherries are selectively hand-picked at full ripeness and immediately taken to the wet mill at Capilla del Rosario farm. After the pulp is removed and the bean is left in parchment, the coffee is submerged in a fermentation solution called refurbish broth.

This solution contains a symbiotic culture of bacteria and yeast—primarily lactobacillus strains and mesophilic microorganisms—cultivated over several years using coffee cherries. Citric acid and lychee extract are added to the culture to create a dynamic fermentation environment.

The coffee in parchment ferments in this solution under controlled conditions, which aims to enhance the body of the brew, sweetness, and acidity. After fermentation, the beans are thoroughly washed to remove any residue, then sun-dried until they reach a stable moisture level. ☕

Packaging:

250g whole bean coffee in an elegant jar