Elevated by a meticulous fermentation process, this lot underwent a 48-hour dry anaerobic fermentation, during which lychees were introduced into the environment. This infusion of fresh fruit in a controlled, oxygen-free setting enhances the coffee’s aromatic complexity, imparting delicate floral and tropical nuances. Following fermentation, the coffee was washed and dried on raised beds under temperatures below 35°C, preserving its clarity and structure- expect strong notes of lychee, lime, and florals throughout.