Colombia Jairo Arcila Lychee // Elevated by a meticulous fermentation process, this lot underwent a 48-hour dry anaerobic fermentation, during which lychees were introduced into the environment. This infusion of fresh fruit in a controlled, oxygen-free setting enhances the coffee’s aromatic complexity, imparting delicate floral and tropical nuances. Following fermentation, the coffee was washed and dried on raised beds under temperatures below 35°C, preserving its clarity and structure- expect strong notes of lychee, lime, and florals throughout. Origami with Origami Cone 16g Coffee | 250g Water @ 195°F GRIND 454μm POURS: 0:00 - Bloom - 50g 0:45 - Spiral Pour - 150g 1:20 - Spiral Pour - 250g Drain ~2:10