Juicy Lychee Fruit

This Colombian coffee is a perfect example of how fermentation can completely transform the flavour profile of coffee.

Lychee – Condensed milk – Sweet apple – Molasses

In the mountainous region of Quindío, Colombia, at the Santa Mónica farm, coffee producer Jairo Arcila cultivates coffees that combine traditional farming knowledge with bold experimentation. The Castillo variety cherries used for this lot were hand-picked and processed using an unusual fermentation method designed to highlight the coffee’s natural fruitiness and sweetness.

This coffee undergoes a 72-hour dry anaerobic fermentation with the fruit pulp still attached. During this fermentation stage, wine yeast and lychee are added, enriching the fermentation process and helping develop complex aromatic compounds.

After fermentation, the cherries are pulped and the beans are dried on raised beds until the ideal moisture content is reached. The result is a coffee that is juicy, sweet and exceptionally aromatic.

In the cup, this coffee opens with tropical lychee fruitiness, balanced by the soft sweetness of condensed milk, sweet apple and the depth of molasses. The flavour profile is vibrant yet balanced – both playful and elegant at the same time.

This is a coffee for anyone looking to experience something truly different in the world of specialty coffee.

📍 Coffee details:

Origin: Kolumbia
Region: Armenia, Quindio
Farm: Santa Mónica
Producer: Jairo Arcila
Variety: Castillo
Altitude: 1450 – 1500m 
Fermentation: Anaerobic 72h Wine Yeast + Lychee
Processing: Honey + 11 days drying

Roast level: 2 / 5 vaaleapaahto

For the best flavour experience, we recommend allowing the coffee to rest for about 28 days after roasting.