About the process: The coffee cherries undergo a dry anaerobic 48-hour fermentation, during this stage, lychees and wine yeast are added. The lychees transfer their delicate floral, sweetness and sparkling flavor to the coffee. Wine yeast is highly efficient at converting sugars into alcohol and other compounds during fermentation. In coffee, this process helps break down the mucilage more effectively, releasing organic acids and other compounds that contribute to the coffee’s flavor. By adding fresh lychees, we create a coffee with a bright and lively character.