Colombia Castillo Honey Lychee – Jairo Arcila – La Pradera

Coffee Profile:

This innovative coffee from Jairo Arcila’s experimental program at La Pradera showcases a unique honey process combined with lychee co-fermentation. Through carefully controlled anaerobic fermentation, the coffee develops an intensely aromatic and exotic profile with remarkable sweetness and complexity. The resulting cup is floral, fruit-forward, and candy-like, offering a sparkling and vibrant sensory experience. Its expressive character makes it an excellent example of modern experimental coffee processing.

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Key Details:

• Origin: Armenia, Quindio, Colombia

• Farm / Processing Center: La Pradera

• Altitude: 1400–1450 masl

• Variety: Castillo

• Processing Method: Honey + Lychee Co-fermentation

• Fermentation: 72h anaerobic

• Drying: Patio (Elbas)

• Q Score: 88.5

• Recommended Brewing Methods: All manual brewing methods, especially V60, Origami, and AeroPress

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Flavor Notes:

Raspberry, Lime, Bubblegum, Brown Sugar

 

Acidity:

Lively, Bright, and Sparkling

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Additional Notes:

The addition of lychee during co-fermentation enhances aromatic intensity and introduces exotic floral and tropical characteristics. The honey process preserves natural sweetness while contributing a smooth and rounded mouthfeel. Together, these processing techniques create a coffee with exceptional fruit expression, candy-like sweetness, and impressive clarity, making it a standout choice for adventurous coffee drinkers.