Litchi

Back in 2019, we work with Taiwan National Pingtung University of Science and Technology (NPUST), we extract several yeast from fresh fruits from Taiwan, and cultivate it for coffee fermentation. La Julia Litchi is one of our lot work with Finca La Julia, using Thermo Shock process (using hot water to rinse coffee cherries to kill excessive bacteria, then cold ferment with added yeast), using yeast that cultivate from lychee fruits from Hsinchu, brings an identical flavor of lychee notes to the coffee.