LC
Sign in
Tasting note
Lychee
Coffees with notes of Lychee.
Sort: Featured
Sort: Name
Sort: Price: low to high
Sort: Newest
All origins
Alishan
Amaybamba
Antioquia
Armenia
Bait Sel
Bench Maji
Bench Sheko
Bensa
Boquete
Burundi
Cajamarca
Cauca
Chavez Estate
Chiayi County
China
Chiriqui
Colombia
Cusco
Dehong
Deri
Deri Kidame
Ecuador
El Paraiso
El Salvador
Ethiopia
Ethiopie
Gedeo zone
Guatemala
Guji
Hambella Wamena
Hayma Dakhiliya
Huehuetenango
Huila
Inkawasi
Jaén
Karongi District
Kayanza Province
Kenya
La Estrella
La Soledad
Lincang
Oporapa
Oromia
Palestina
Panama
Peru
Pichincha
Pitalito
Quindio Department
Risaralda
Ruvumu
Rwanda
San Agustin
San Ignacio
Sana’a
Santa Barbara
Santa Rosa de Cabal
Santa Teresa
Southern Ethiopia
Taiwan
Tarqui
Tefuye
Tolima
Urrao
Usulutan
Vilcabamba
Western Province
Yemen
Yi Nian Yi Su Collective
Yunnan
Yunnan Province
Zamora-Chinchipe
All roasts
Balanced/Slow
espresso
light
Light
Light Medium
Nordic Light
Ultra Light
ultralight
All processes
Advanced Anaerobic Washed with Thermal Shock
Advanced Washed (anaerobic fermentation with culture and mosto)
Anaerobic Natural
Anaerobic Washed
Anaerobic Yeast Washed "宝莲 (Baolian)"
Black Honey (carbonic maceration lactic fermentation)
Co-ferment
Double Anaerobic Thermal Shock
Double washed
Double Washed
Fully washed, dried on raised beds
Hand-picked at peak ripeness. Floated. Held in-cherry overnight. De-pulped. Dry-fermented for 48 hours. Dried for 24 hours in a mechanical dryer maintained between 20–30°C (68–86°F). Stabilized in sealed GrainPro bags for one week. Finished in the mechanical dryer until moisture content reaches 10%.
Honey
honey-yeast
Hybrid Washed
Lavado
Natural
Pink Champagne Natural
Tamarindo Culi Co-Ferment Washed
Triple Fermented Washed
washed
Washed
Washed (primary)
Washed DRD
Washed Sakura Co-ferment
Yeast Fermentation Honey
Available
· 21
Sold out
· 26