Attention! Attention! Dutch roaster DAK Coffee Roasters has come up with a real rarity: LYCHEE SASSY BLEND espresso coffee, a blend of beans from Colombia, Bolivia, and Guatemala. But it wouldn't be DAK if they hadn't subjected this espresso blend to their experimentation. Thanks to the co-fermentation method , this espresso offers distinctive notes of lychee accompanied by refreshing pineapple and red grapes. It's juicy, wild, funky, and you simply can't miss out on this specialty.
TheColombian component comes from the Finca Milán farm, located in the Risaralda region at an ideal altitude of around 1,600 meters above sea level. The farm, run by Julio César Madrid, is known for its innovation and emphasis on quality. The Castillo variety coffee was specifically processed using lychee co-fermentation, which involves fermenting coffee cherries together with lychee, giving the whole mixture a sweet and wild flavor. The wild, funky tones of Colombia coexist perfectly with the creaminess and velvety smoothness of the Bolivian part. The Bolivian Java coffee was processed using the honey method, in which the coffee beans are dried in the sun together with part of the pulp. During drying, the pulp penetrates the coffee bean, giving the coffee a distinctive sweetness. The whole blend is complemented by Guatemalan Catuai, which was processed using the natural method. The whole coffee cherries were left to dry in the sun on raised beds. It is this method that gives the whole blend the full body that espresso needs.
Beans from three different countries, processed using three different methods. However, they all complement each other perfectly and create a real taste explosion in the espresso itself. If you're not afraid to experiment, you'll definitely love this espresso blend.