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

Coffee Profile: Caturra co-fermented Lychee
Variety: Caturra 
Process by Sigilo: Co-fermented washed

Origin:

• Farm: Belllavista

• Farmer: Manuel Lopez

• Location: Circasia , QUindio Colombia

• Processing Station: Sigilo

• Harvest Period: September–October

• Processor: Sigilo

• Altitude: 1,600 meters

• Humidity: 10–11.5%

Processing Method:

1. Phase 1 – Cherry Fermentation* → *Phase 2 – Controlled Fermentation*

2. 
   

3. Transition: Dry Depulping (without using water)

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5. *Phase 1:* Bean in its whole fruit. Duration: 2 to 3 days. Goal: Increase the intensity of the coffee's notes.

6. - *Phase 2:* Immersion technique — coffee is placed in a bag inside a canister submerged in water. Slower fermentation without direct water contact. Strict temperature and pH control. Goal: Enhance acids and sweetness, and control balance.Co-fermented coffees integrate external botanicals for absolute flavor innovation.*

The integration of fruit culture media requires architectural precision in the creation and application of the must.

4. *Resting Time* – Approximately 3 days. Final fermentation of the mixture.

Lychee, aromatic, citric, chocolate.

Goal:

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