How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Cauca, Colombia
Processes
Double AnaerobicWashedThermal Shock
Tasting notes
LycheePeachJasmine
Varietal
Castillo
Species
Arabica
Altitude
1700 masl
Farm
El Paraiso
About
The 2026 new crop of the El Paraiso Lychee lot in Cauca. Cherries are ozone treated and ferment 72 hours underwater, then the pulp is turned into a yellow fruit yeast culture that returns to the coffee for a 36 hour pressurised anaerobic fermentation, followed by thermal shock washing. Light roast with lychee, white peach and jasmine.

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FAQ

Where does El Paraiso Anaerobic Lychee come from?

El Paraiso Anaerobic Lychee comes from Cauca, Colombia. It is a Double Anaerobic, washed and Thermal Shock coffee. It grows at 1700 masl.

What does El Paraiso Anaerobic Lychee taste like?

Söt Coffee lists lychee, peach and jasmine.

How do I brew El Paraiso Anaerobic Lychee?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.