Caturra Lychee [Co-fermented] [Quindio,Colombia]

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.