Frisky, zesty floridity with white wine like character displaying distinctive lychee, rambutan, watermelon Jolly Rancher, Bosc pear juice, papaya, jasmine, peach white tea, honey, lemon and brown sugar. A perfect candidate to be flash brewed and served iced on a hot summer day.
When it comes to innovative coffee processing, third generation coffee farmer Edwin Noreña (aka El Alquimista) is as skillful as he is ambitious. He has achieved remarkable success once again. This time with his triple fermented, Lychee fruit infused Castillo, Caturra & Pink Bourbon coffees from his Finca Campo Hermoso in Quindío, Colombia.
As a quality driven producer, Edwin jumped headfirst into co-ferment processing. He consistently pushes the envelop of what is possible in a coffee cup through pairing complex processing methods while preserving the integrity of the most revered of coffee cultivars.
His processing of the Lychee Hermoso starts with perfectly ripe coffee cherry from the Castillo, Caturra & Pink Bourbon arabica varieties. After a water immersion to float any underripe cherry, he then puts the whole cherry into large sealed drums for an initial 72 hour carbonic fermentation. The seeds are then removed from the drum and pulped. The sweet, raw coffee juice (or must) from the initial fermentation is then infused with dehydrated Lychee fruit and combined with the pulped seeds from the first fermentation and is returned to the carbonic fermentation drums for another 96 hours. This heavily co-fermented honey processed coffee is then sun dried on raised beds for twenty-two days, followed by an eight day period of repose.
The remarkable success of this coffee lies in its compliment of coffee variety and processing method with neither taking the upper hand. Rather, they parley on the palate revealing each other’s attributes from piping hot through cool down, from initial aromatic waft to lingerings in the long.
After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program© .