Lycheelicious Colombia Fruity-Blend (Espresso)

Flavour: Lychee Aroma, Mixed Berries, Passion Fruit 

Origin: Colombia
Region: Aponte + Santa Monica
Processing: Honey + Lychee Co-Fermentation 
Varietal: Caturra + Castillo
Altitude: 1500-1700masl

When we saw there were fruit co-fermented coffees the first time in 2022, I remembered we had tried flavours of grape and strawberry, it was amazing, different to our usual coffees. Then they started to do more other flavours with fruit co-fermentation coffees, I was able to get a sample of the lychee. I’ve known from that point Eternal Coffee will need this coffee on the offerings.

What is Fruit Co-Fermentation?

Coffee fruit co-fermentation is an innovative processing method where coffee beans are fermented with additional fruits, fruit pulps, or other natural ingredients during the post-harvest fermentation stage. This technique enhances the coffee’s flavor profile by introducing new fruit-forward notes, increased complexity, and unique acidity.

How It Works

1. Harvesting & Pulping: Ripe coffee cherries are harvested and pulped to remove the outer skin, leaving the mucilage intact.
2. Co-Fermentation: The coffee is then fermented with additional fruits (such as passion fruit, mango, or citrus) or fruit-derived substances in a controlled environment. This process can be done anaerobically (without oxygen) or aerobically (with oxygen).
3. Microbial Influence: The natural yeasts and bacteria from both the coffee and the added fruit interact, breaking down sugars and influencing the development of flavors.
4. Drying & Milling: Once fermentation reaches the desired level, the coffee is washed (if necessary) and dried before hulling and further processing.

Benefits & Flavor Impact

• Enhances natural sweetness and fruity notes
• Adds complexity, body, and a wine-like texture
• Can introduce tropical, floral, or citrusy characteristics depending on the fruit used
• Experimentation with fermentation time and fruit types creates unique cup profiles