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  1. Sigilo - Caturra Lychee
  2. _H9A6685.webp
Sigilo - Caturra Lychee
_H9A6685.webp

Sigilo - Caturra Lychee

Coffee Profile: SL28 Natural Thermal Shock 

Variety: SL 28

Process by Sigilo: Natural Thermal Shock

Origin:

  • Farm: Neighbors

  • Farmer: Neighbors

  • Location: Pitalito, Colombia

  • Processing Station: Sigilo

  • Harvest Period: September–October

  • Processor: Sigilo

  • Altitude: 1,800 meters

  • Humidity: 10–11.5%

Processing Method:

  1. Selection: Each picker selects the best cherries.

  2. Density Sorting: Cherries are placed in a fermentation tank filled with water. Less dense cherries (floats) are removed to improve quality.

  3. Fermentation: Cherries are immersed in must with yeast for 96–120 hours, with careful monitoring of temperature and pH.

  4. Thermal Shock: Hot water (45–60°C) is applied to the cherries for 1–2 hours to enhance complexity and prevent loss of volatile compounds.

  5. Drying: Coffee is dried in African beds inside a parabolic dish for 3 days, moved hourly, and then finished in a dehumidifier to preserve flavors.

Tasting Profile:

Chocolate with red fruits, raspberry, gummy bears, and citric acidity. The thermal shock process results in pronounced, cleaner flavor notes, making it accessible and enjoyable for all coffee lovers.

Goal:

To create a differentiated, high-quality coffee with enhanced complexity and recognizable flavor notes.

64,31 € 64,31 €
14,99 €

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Versand: 2-3 Geschäftstage

Spezifikationen

Grind Whole beans, Filter grind, Mocha grind (Italian), French press grind
Packs 1kg, 150g, 300g
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