Colombia Lychee & Wine Yeast



This coffee was grown by Jairo Arcila at the farm Santa Monica. This
coffee was exposed to a dry anaerobic fermentation period of 72 hours
with the pulp on. During this fermentation stage, mashed fresh lychee
and wine yeast were added. The cherries were then pulped and placed
to dry on raised beds with mashed fresh grapes placed amongst the
coffee until the ideal moisture content was achieved.