Colombia Lychee Co-Ferment – Jose Posada

Washed Lychee Co-Ferment

Bright, juicy, and wildly expressive.
Roasted to highlight sweetness, body, and fruit.
One of the most expressive co-ferments we’ve released.

This coffee is vibrant and fruit-forward, led by juicy lychee sweetness, soft floral rose notes, and a tropical candy finish. It’s clean, creamy, and layered with a sweetness that lingers.

Tasting Notes

Lychee • Rose • Tropical Candy • Creamy Sweetness • Clean Finish

Limited lot — once it’s gone, it’s gone.

Why We Love It

Grown at Capilla del Rosario by Jose Posada, this coffee showcases one of the most exciting fermentation styles coming out of Colombia. By introducing lychee during fermentation, the process enhances natural sweetness, boosts aromatics, and creates a cup that’s both clean and intensely expressive.

Coffee Details

Origin: Colombia
Region: Antioquia
Producer: Jose Posada
Farm: Capilla del Rosario
Variety: Castillo 
Process: Washed Lychee Co-Fermentation
Elevation: 1,560–2,000 MASL
Roast Level: Light

Best For

Pour Over • V60 • Filter • AeroPress

Brew Guide

V60 (Clean & Floral)
15g coffee : 225g water

Rinse filter + preheat. Add coffee
Bloom with 45–60g water for 30–40 sec
Pour to 150g in a slow, circular motion
Gentle spin
At 1:15–1:30, pour to 225g
Light final spin
Total time: 2:45–3:30

Bright, clean, and tea-like with layered florals

AeroPress (World of Coffee San Diego Recipe)
18g coffee : 220g water (plus 70g bypass)

Add coffee to AeroPress
Pour 50g water and stir to saturate
Add remaining water to reach 220g total
Attach cap, seal, and wait
At 2:00, swirl and press slowly
Add 70g hot water to dilute

Juicy, sweet, and fruit-forward with a creamy body

Additional Notes

• Whole bean only
• Best rested 10–21 days off roast
• Roasted fresh in small batches