Colombia Lychee Co-Ferment- Washed

Colombia Lychee Co-Ferment — José Posada

This is coffee at its most playful.

What is a co-ferment?

During co-fermentation, coffee undergoes a controlled fermentation process alongside additional fruit or other ingredients—in this case, lychee—to intentionally influence its aromatic and flavor profile. The result can produce extraordinarily vivid flavors rarely encountered in traditionally processed coffee.

Produced by José Posada in Colombia, this Castillo lot undergoes a washed lychee co-fermentation designed to amplify the coffee’s natural fruit character. The result is an extraordinarily aromatic cup that immediately challenges what you expect coffee to taste like.

Juicy lychee leads the experience, followed by delicate rose florals and an almost nostalgic tropical-candy sweetness. Underneath all that fruit is a surprisingly creamy body and clean structure that keeps the cup vibrant rather than overwhelming.

We roast it to preserve that explosive fruit character while developing enough sweetness and body to create a beautifully balanced cup.

For anyone curious about modern experimental coffee processing—or simply looking for something completely different—this is an experience worth slowing down for.

PRODUCER STORY Fourth-generation producer José Posada leads Capilla del Rosario in the mountains of Antioquia, where traditional Colombian coffee growing meets experimental processing. The 45-hectare farm has become a center for fermentation research and innovation, producing expressive coffees designed to explore just how far flavor can be developed at origin.

Profile: Lychee • Rose • Tropical Candy • Creamy Sweetness Process: Washed Lychee Co-Ferment Variety: Castillo Producer: José Posada Roast: Light