Colombia - Finca El Paraiso - Lychee Thermoshock

About This Coffee

This coffee is a Castillo variety from Finca El Paraiso in the Los Arados region of Piendamó, Cauca, Colombia, cultivated at 1930 meters altitude. The beans undergo a Double Anaerobic Thermoshock processing method, featuring 48-hour initial fermentation at 18°C, followed by pulping and 96-hour secondary fermentation, hot water wash at 40°C, cold water wash at 12°C, and mechanical drying at 35°C. The cup profile is notably fruity and sweet, with dominant lychee and peach notes complemented by strawberry, rose blossoms, and creamy textures reminiscent of peach yogurt and milk tea.

Origin

Piendamó (Colombia)

Flavor Notes

Peach, Strawberry, Rose, Milk Tea, Peach Yogurt

Roast Level

Medium Light

Processing

Anaerobic Thermoshock

Typology

Arabica

Castillo

Buy from Roaster

Wes Ngopi

Wes Ngopi takes its name from a Javanese greeting that translates to "Have you had your coffee?", reflecting its roots in the social ritual of sharing a cup. Based in Shah Alam, the roastery specializes in specialty grade single origin coffees roasted to order for home brewing enthusiasts. Bean selection is guided by ratings from CoffeeReview and independent research through traders such as Royal Coffee, Nordic Approach, and Olam, alongside direct trade relationships with farms like Java Frinsa Estate in Indonesia. The roastery emphasizes technical precision, modulating drum speed, fan adjustments, and firing pressure to achieve a smooth declining rate of rise for optimal flavor development. Wes Ngopi occupies a focused niche in Malaysia's specialty scene, prioritizing quality sourcing and meticulous roasting for the home consumer.

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