El Paraiso Farm is currently attracting the most attention in Colombia. The coffee is so popular that it is difficult to obtain it by devising a unique flavor that can only be tasted here by devising a selection and drying method, and is supported by roasters and coffee lovers all over the world. El Paraiso Plantation's unique process, double anaaerobic fermentation. Among them, this time I would like to introduce the "lychee" lot. It is a special coffee with a strong flavor and a sweet and mellow aroma that will surprise those who drink it. The province of Cauca is located in the Andes Mountains in central southern Colombia, where the El Paraiso plantation is located. It is known as a land that produces specialty coffee with stable and high quality standards. Among them, El Paraiso Farm has a high reputation. Diego Samuel Bermudes, the owner of the plant, has thoroughly researched post-harvest flavor creation and created new flavors using anaaerobic fermentation and unique drying methods. He is called the leading Colombian anaerobic. In 2018, he finished 10th in the Colombia COE (Cup of Excellence) with a lot selected by double anaherobic fermentation. In subsequent auctions, it was traded at double the price of the beans that won first place, indicating a high level of attention. The variety is Castillo, which is widely grown in Colombia. It is widely grown in Colombia due to its strong resistance to disease, easy harvesting, and rich flavor. In a process called double anaaerobic fermentation, anaerobic fermentation is performed at a temperature of 18 degrees Celsius for 48 hours in the state of cherries, and anaerobic fermentation is performed again at a temperature of 19 degrees Celsius for 96 hours after the pulp is removed. Anaerobic fermentation is carried out in two batches with cherries and parchment. In the subsequent washing process, it is first washed with hot water at 40 degrees Celsius, and then washed with water at 12 degrees. It is dried for 34 hours in an environment with a temperature of 35 degrees Celsius and a humidity of 25 degrees Celsius, and the moisture value is adjusted to 11%. Through such a complex process, the coffee achieves a unique and wonderful aroma and flavor that cannot be found anywhere else. We will take your order and roast it, so you can always have fresh beans at your fingertips. ーーー Production area: El Paraiso Farm, Piendamo District, Cauca, Colombia Producer: Diego Samuel Bermúdez Variety: Castillo Purification Method: Double Anaaerobic Fermentation Altitude: 1,700m~ Crop : 2022 Standard: EX Cup: Lychee, White Peach, Strawberry, Chocolate Columbia El Paraiso ＂Lychee＂ Double anaerobic fermentation PRODUCER ： Diego Samuel Bermudez VRIETIES 　 ： Castillo PROCESS 　： Double anaerobic fermentation Washed REGION 　 ： Piendamó, Cauca ALTITUDE ： 1,700m~ ーーー