LILO Coffee Roasters is located in Osaka, Japan
From LILO
【Cupping Comment】
① Elegant rose aromas with bright lemon flavor.
② Refreshing sweet-tart notes reminiscent of apple tea.
③ A gentle sweetness of lychee with a yogurt finish that slowly unfolds.
Campo Hermoso: A Familiar Name at LiLo
Located in Quindío, Colombia, Campo Hermoso is run by Edwin Noreña, who inherited his father’s passion for coffee. Working with the Santuario Project, led by Camilo Merizalde, the farm has continued to explore fermentation and processing techniques that reveal new expressions of coffee.
Both the Santuario Project and Campo Hermoso are familiar names at LiLo. The Cinnamon Strawberry coffee featured at LiLo Coffee Kissa also comes from this farm. This time, we are sharing a Geisha lot whose character is brought into focus through mossto fermentation.
Mossto Fermentation: Working with the Coffee Cherry
Mossto is a fermentation liquid obtained from coffee cherries. This process draws on compounds and microbial activity originating in the coffee itself to develop its flavor.
The cherries first undergo 72 hours of fermentation. They are then pulped, leaving the sticky mucilage around the beans, before a further 72 hours of lactic fermentation with mossto. These two stages are combined with black honey processing, in which the coffee is dried with mucilage remaining.
Geisha Florals with a Silky Mouthfeel
Geisha’s floral character meets a notably silky, smooth mouthfeel, followed by a yogurt-like nuance in the finish. Expressive aromatics and a soft texture come together in the cup.
This balance is what caught our head roaster Keita’s attention. The fermentation brings a striking presence while allowing Geisha’s floral aromas to remain clear and become even more expressive. It is a distinctive coffee that invites you to explore both the variety’s character and the craft behind its processing.
