Holiday Coffee Gingerbread Cookie

About This Coffee

A holiday offering using two coffees from El Paraiso. One of them is processed with their signature thermal shock process but is also a coferment with cardamom seeds. The other component is our crowd favourite EP Lychee. For Lychee: Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.