Lychee | Osmanthus | Red Tea

Bold lychee flavors paired with the delicate finish of osmanthus black tea.Perfect for both filter brewing and espresso.

1. Collection and ClassificationHarvest cherries, with 95% fully ripe and 5% semi-ripe.

2. Anaerobic FermentationConduct anaerobic fermentation in sealed tanks with CO₂ injection for 200 hours, maintaining a constant temperature of 18°C.Add cherry must from previous batches of Pink Bourbon and a live culture obtained by isolating microorganisms from plants grown on the farm. This is similar to "compost tea."

3. First Drying StageDry the cherries on raised African beds inside greenhouses for approximately 20 days until they reach 25% moisture content.Maximum temperature during drying: 40°C.

4. Second Drying StageDry the cherries in partial shade inside greenhouses for approximately 5 days.

5. Final Stabilization StagePlace the cherries in GrainPro bags in cool, dry rooms for stabilization for about 15 days before hulling and shipping.
Origin: Calarca, Quindio.
Country: Colombia
Variety: Pink Bourbon
Altitude: 1700 masl
Process: Natural Lychee