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Lychee Anaerobic - Colombia Finca La Secreta

Lychee Anaerobic - Colombia Finca La Secreta

Lychee Caturra Anaerobic
We taste: elderflower + orange wine + white grape + tropical fruit
Light roast whole bean coffee

2lb option will be in different packaging 
$25.00 USD
$25.00 USD
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Finca La Secreta

Geography: Region Ciudad Bolivar, Antioquia

Altitude 1700-2050

Producer: Finca La Secreta

Variety: Caturra

Processing: Anaerobic (Lychee Honey)

Harvest Time: October - December

Processing

  • Varietal selection: (Caturra)
  • Harvest cherry selection: between 22 - 24º brix.
  • Anaerobic Fermentation With Wine Yeast (Whole Cherry): 120 hours
  • Anaerobic Fermentation with Co2 Injection following honey: 72 Hours

Collection and selection of cherries for this process comprises of a mix of (95% ripe and 5% semi-ripe cherries). The coffee undergoes 3 phases of fermentation. The first, the coffee is fermented whole cherry and is processed in 200 liter tanks utilizing anaerobic fermentation for 120 hours at 18 degrees Celsius with wine yeasts. The second phase, is then followed by depulping the coffee cherrys to a red honey and a second phase anaerobic fermentation for 72 hours with CO2 injection along with dehydrated fruit and fruit glucose. The third phase, is a controlled canopy slow drying period for 15 days and final drying in sealed grainpro bags for an additional 15 days.

Shipping & Fufillment

Orders are typically shipped out within 3 business days of placement. We use USPS and UPS to deliver orders. You will be receiving an email with tracking info once your order has shipped.

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About this coffee

  • Geography: Region Ciudad Bolivar, Antioquia
  • Altitude 1700-2050
  • Producer: Finca La Secreta, Juan Carlos Mejia
  • Variety: Caturra
  • Processing: Anaerobic (Lychee Honey)
  • Harvest Time: October - December

Finca La Secreta

Finca La Secreta owes its success to the dedication of Juan Carlos Mejia and his family, who work together to nurture over 130,000 coffee trees across their 30-hectare farm. Five of those hectares are a natural reserve, home to various animals and plants and protect wood and water resources.

 In addition to coffee, plantain, cassava, and bean crops also grow at Finca La Secreta. The fertile land and high altitudes that reach 2,050masl are ideal for cultivating high quality coffee trees.

What Is Anaerobic Coffee Processing With Lychee?

Anaerobic coffee processing is a fermentation method that deprives the coffee beans and microbes of oxygen. As carbon dioxide builds up in the tanks, pressure grows and acids like lactic acid develop, which create distinct flavor profiles in the coffee beans.

 At Finca La Secreta, Juan Carlos Mejia took the anaerobic process further. In this new process he added lychee fruit, natural fruit concentrates, & yeasts & microbes the process. The result: lyrical, fruit-forward cup brimming with notes of lychee, guava, muscat grape & peach.