LILO - Jambalo - Colombia - Washed - Typica

LILO Coffee Roasters is located in Osaka, Japan

From LILO

【Cupping comment】

① The juiciness of blood orange and mandarin blends their acidity and sweetness. 

② Flavors of plum and cherry.

③ A mouthfeel like fresh cream followed by a lingering aftertaste of brown sugar.

【Recommended brewing method】

Espresso・V60・American press・AeroPress・Cold brew

Located in the southern part of Colombia, Cauca is nestled between the central and western ranges of the Andes Mountains in a gentle highland area. Its central city, the historic Popayán, sits at an elevation of 1760 meters, where coffee is produced in the surrounding areas. The cold nights delay the ripening of the coffee cherries, which benefit from the nutrient-rich volcanic ash soil, resulting in cherries with excellent acidity and sweetness.

This coffee is a region-specific lot collected from coffee farmers in the village of Nueva Jerusalén in the municipality of El Tambo, Cauca.

Most of the coffee farmers own small farms ranging from 2 to 3 hectares. In this region, the harvest season runs from May to July. During this period, only perfectly ripe, bright red coffee cherries are picked in cycles of about 15 days. After harvesting, the cherries are sorted into those suitable for processing and those that are not. The cherries undergo a fermentation process for about 36 hours in their whole state, followed by depulping and another 36 hours of fermentation in the tanks. After fermentation, the cherries are washed twice and dried over a period of 12 to 15 days. The drying process involves stirring three times a day to ensure a well-balanced and superbly flavored coffee is produced.