Lychee Rosé

Roaster notes

This coffee undergoes dry anaerobic fermentation for 72 hours with the pulp intact, during which fresh lychee and wine yeast are added to enhance complexity. The lychee imparts delicate floral sweetness while the wine yeast produces aromatic compounds that add depth. After pulping leaves the mucilage intact, drying yields a coffee with floral aromatics, grape bubblegum hints, and a lingering nectar-like finish.

Tasting notes