Colombian Flower Lychee / Double Anaerobic Thermoshock / Light Roast / Special Processing / Coffee Beans

【 Colombian Flower Lychee ∅ Double Anaerobic Thermoshock 】 | Tasting Notes | Verified by a Nantou Local: Does this aroma surpass SIDRA? - | Region | South America > Colombia > Cauca Region | Producer | Paraiso 92 | Variety | Typica | Processing Method | Double Anaerobic Thermoshock | Roast Level | Light Roast | Flavor Profile | Red Nectar, Apricot & Dried Peach, Cranberry with Lactic Sweetness - ▶ Grinding Service Available Please specify your brewing equipment in the remarks. We use an EK 43 grinder. e.g., Pour Over, V60 Dripper + Filter Paper - ▶ May 7th Notes: The story begins nearly 20 years ago. While taking an elective "Agricultural Management" course in university, Diego Samuel Bermudez wasn't from a traditional coffee family. The initial persuasion for his family to dedicate a secluded 2.5-hectare plot of land to coffee cultivation was to fund his tuition fees. Free from traditional constraints, he redefined coffee processing from the perspectives of a "scientist" and an "entrepreneur." The operating model of Paraiso 92 is more akin to a high-tech microbial laboratory and processing plant than a conventional farm. They have dedicated physical and sensory analysis labs, as well as microbial culture rooms, and they develop and assemble various temperature-controlled fermentation equipment and sealed recycling dryers (Eco-Enigma) in-house. ▶ How is the "Thermoshock Process" performed? 1. Ozone and UV Sterilization: After harvesting, the cherries are first sterilized twice using ozonated water and ultraviolet light. This step aims to "reset" the uncontrolled wild yeasts and bacteria on the fruit's surface, ensuring the purity of the subsequent fermentation. 2. Precursor Biocatalysis (Double Anaerobic): Phase 1: The whole cherries undergo pressurized fermentation in stainless steel tanks at 18°C for approximately 36-48 hours, with specific microorganisms (such as yeast and lactic acid bacteria) independently cultured in their laboratory being introduced. Phase 2: After removing the fruit skin while retaining the mucilage, another anaerobic fermentation is carried out for about 48 hours. Phase 3: Following the thermoshock fermentation, the beans are first washed with warm 40°C water to expand the pores of the bean cells. Then, they are instantly rinsed with 12°C cold water to contract the pores, effectively "locking" the volatile aromatic compounds (esters, aldehydes) produced during fermentation inside the coffee beans. Phase 4: Low-Temperature Controlled Drying Abandoning traditional sun-drying, they use sealed air-conditioning drying equipment at 35°C with 25% relative humidity. This prevents the volatilization of aromatic molecules due to climate fluctuations and ensures a stable moisture content of 10-11%. If you've read this far... You deserve a big thumbs up! Come and taste it with us!