EXP042: LYCHEE

WHY THIS COFFEE?

This coffee is INFUSED! We haven't brought an infused coffee to production because they're usually too much. But, we're experimental and so we had to make it happen eventually. This coffee is an outlier for infused coffees: intense but not too intense. We're proud that it's our first! If you've enjoyed co-ferments, we think you'll love it. Let it rest at least three weeks.

PROCESSING DETAILS

After picking, the cherry was depulped and fermented anaerobically in sealed containers with the addition of Lallemand Saccharomyces cerivisiae, for a total of 48 hours. Once the first fermentation cycle was complete, the containers were opened, dried lychee fruit powder was added, then resealed for another 12 hours. After the full multi-stage 60-hour fermentation, the containers were opened, the parchment washed clean and moved directly to raised screen tables and lightly coated with an infusion of powdered lychee while drying. This infusion is made with an extract of real dried lychee in a solution of propylene glycol, which carries the delicate flavors of lychee into the substrate of the coffee seed. The carrier is completely destroyed during roasting, leaving behind the complex lychee aromatics. Once the parchment dried to 35% moisture content it was de-hulled (this is the wet-hulled part) and allowed to finish drying as a raw seed on the raised tables.

COFFEE DETAILS

Producer: central sumatera coffee

Location: suku bener, aceh

Varietal: typica

Processing: lychee infusion

Green cost: $14.30/lb

Percentage paid to producers: TBD

BREW GUIDE

How long to rest: At an Agtron of 98, this coffee is light. So, let it rest about 3-4 weeks.

We taste: Think lychee, jasmine, bergamot. The cup has a tea-like body, obvious sweetness, lively acidity, and an expressive flavor profile.