LYCHEE

Lychee is a bright, fruit-driven coffee with intense sweetness, elevated acidity, and a smooth finish.

This is a modern, expressive take on washed Castillo, an 88.75-point microlot from Jairo Arcila, processed at Finca Santa Mónica using controlled anaerobic fermentation followed by a washed finish. A 48-hour dry anaerobic fermentation with added lychee introduces a vivid fruit character, while the washed stage keeps the cup structured and clear. Expect pronounced lychee aromatics alongside notes of vanilla, caramel, and fresh lime, supported by lively acidity and balanced sweetness.

Built for curious brewers seeking something distinctive without sacrificing clarity, this coffee performs beautifully across brewing methods. On filter, its aromatics and citrus lift are most expressive, delivering a bright, layered cup that feels fresh and dynamic. As espresso, the sweetness and fruit intensity translate well with an almost syrupy texture.

Despite its experimental processing, the cup stays approachable and well structured. The fermentation elevates flavour without dominating it, allowing the Castillo variety’s natural balance to come through. We chose this coffee for the precision and intention behind its processing - a clear example of innovation used thoughtfully. 

If you’re looking for a fruit-forward, experimental coffee that still delivers clarity and structure, this is one well worth spending time with.

Producer

This coffee was grown by Jairo Arcila at Finca Santa Mónica, located in Armenia, Quindío, Colombia, at an altitude of 1,450-1,500 metres. The farm benefits from volcanic ash soils, moderate temperatures between 18-28°C, and annual rainfall of 1,800-2,000 mm, creating ideal conditions for producing high-quality, flavour-driven coffees.

Jairo Arcila is widely recognised for his work with experimental processing and consistent microlot quality. At Santa Mónica, cherries are handled with precision from harvest through drying. For this lot, the coffee underwent a 48-hour dry anaerobic fermentation, during which lychees were added to the sealed environment to guide flavour development. After fermentation, the coffee was gently washed and dried on raised beds at temperatures below 35°C until optimal moisture content was reached, preserving aromatics and ensuring stability.

This microlot is 100% Castillo, a variety developed by the Federación Nacional de Cafeteros for its productivity and resistance to coffee leaf rust. At Finca Santa Mónica, Castillo is used as a foundation for innovative processing approaches, demonstrating how thoughtful fermentation can unlock expressive flavour while maintaining balance, clarity, and structure.