Lychee Cloud
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Releases August 3rd 10am EST
Tasting Like: Lychee Candy, Apricot Jam, Jasmine, Toasted Osmanthus Tea, Refreshing, Complex, Soft Elegant Tea Body, Tasteful + Friendly
Farm: Finca El Paraiso
Producers: The Bermudez Family
Variety: Castillo
Process: Duel Stage Anaerobic Fermentation + Duel Soft Thermal Shocks
Origin: Cauca, Colombia
Altitude: 1990masl
This coffee is a beloved offering from Finca El Paraíso, yet seldom gets mentioned in lychee-forward coffee conversations likely due to its rich layered nature. It's hardly lychee forward - which at your first read maybe seems like a let down, rather it's the coffee's greatest strength. There's crazy rich and nuanced flavors here. A super buttery sweet toasted osmanthus oolong tea leads us down a wild path of jasmine bud florality and of course soft lychee candies. It's sweet, with soft and kind acidity making this coffee incredibly approachable and easy to love by all enthusiast levels. It's not overly ferment-y at all and definitely not a Nordic-level of cleanliness. It's sort of the perfect marriage of advanced processing and excellent crop practice from the Bermudez family - all of which Finca El Paraíso has been known and beloved for.
Letty next?
In case you're just getting into the industry, here's a brief note on Finca El Paraíso:
The farm sits in, Cauca, and was established in 2008 as a simple family business, not as the juggernaut it is today. A shift happened around 2015 when Diego Bermudez started entering regional and national competitions and, more importantly, started treating fermentation as something you could actually measure and control rather than something that just happens to green coffee. He built the whole thing out under an arm he called INDESTEC - short for Innovation and Technological Development for Agriculture - which tells you exactly how he viewed it. The farm reads more like a lab than a farm: ozone sterilization of cherries before anything begins, stainless steel tanks with CO2 displacing removing oxygen, fermentation held at a controlled temp, real-time pH Brix(sweetness level) monitoring, and an in-house library of isolated microorganisms selected for specific sensory outcomes. Diego even built his own condensation-based ecological dryers because he didn't like what conventional drying was doing to his tests. He was among the very first people in Colombia to deliberately inoculate coffee fermentations with selected yeasts, which is now standard practice across half the country's experimental lots. That's his fingerprint whether they've gotten credit for it or not. Diego himself exited the farm in late 2024, but he left Finca El Paraíso with a set of protocols and passion projects for his family to continue, and this lot is the family executing legacy full strength and beyond. It's a good reminder that the best farms are often entire families, not just one producer.
Recommended Music to accompany brewing: Clouds - Pastel Ghost
Includes QR code to applicable Tasting Guide™
How we're brewing this
Perhaps our most controversial take.
We offer guidance by request instead of potentially misleading any clients due to our influence being the roaster of the coffees. Each coffee is a journey of self exploration. We say this not to be hip or whimsical rather genuinely encouragement to our clients to explore the coffees and find truth within them for themselves.
However if you find yourself stuck or troubled, we are happy to provide guidance for any particular coffee you may be toying with. Simply contact concierge or use this baseline start below.
General Guidance For Curious Minds:
Brewer- We love to use and experiment with an array of flat bottom and conical brewers, v60 is our go-to
Filter- One that fits your brewer nicely, We love to use sibarist fast cone filters
Gooseneck kettle- We reccomend a temperature controlled kettle, we love the fellow EKG Stagg
Scale and timer- To measure important variables, we love the TIMEMORE Basic 2.0
Water- Filtered water or remineralzed water, we love to use Third Wave Water and experiment with minerals like APAX
15 grams to dose in
250 grams of brew water
92 degrees celsius/197 degrees fahrenheit water
0:00 - Pour 50 grams of water
0:45 - Pour 50 grams of water
1:15 - Pour 50 grams of water
1:45 - Pour 100 grams of water
Total drawdown time around 2:15-2:45, some coffees are faster draining than others. Or slower. There is adventure and truth in every exploration done with oneself.
We recommend resting our coffees 3 weeks minimum, around 20-45 days we see most coffees begin to open up to the best depictions of their beauty.
Note: We roast weekly on Mondays, ship Wednesday-Thursday and work with concierge for order updates on Friday. All orders must be placed by 11:59p Sundays to be included on the next day roast and be dispatched that week. All orders placed after this will automatically be included in the follow week's roast + fulfilled that following week.
Occasionally on release week's we'll take on an additional day roasting to help handle the volume, please keep an eye on your inbox for earlier than expected shipments of your orders
For your information: We strategically do not heat seal our 200g bags, rather opting for a simple zipper close and fold setting in the boxes. We do not want additional effort for patrons to access their coffees. This also allows us to roast light more confidently knowing we have slightly more surface area for exiting gasses in the resting beans while minimizing unwanted ambient airflow
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