LiLo Coffee Roasters COLOMBIA Jambalo Typica Washed

◉About the farm

Cauca is located in southern Colombia, nestled in a gentle highland region between the central and western Andes mountains. Its central city, historic Popayan, is located at an altitude of 1,760 meters, and the surrounding area produces coffee. Cold nights delay the ripening of the coffee berries, which benefit from nutrient-rich volcanic ash soil, resulting in excellent acidity and sweetness.

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

Most coffee farmers own small farms of 2 to 3 hectares. In this region, the harvest season runs from May to July. During this period, only fully ripe, bright red coffee cherries are picked, which takes about 15 days. After harvest, the cherries are sorted into those suitable for processing and those not suitable for processing. The cherries undergo a fermentation process of approximately 36 hours in their entire state, then are depulped and fermented in tanks for a further 36 hours. After fermentation, the cherries are washed twice and dried over a period of 12 to 15 days. The drying process includes stirring three times a day to ensure a balanced coffee with great flavor.

Cauca is located in southern Colombia, nestled in a gentle highland region between the central and western Andes mountains. Its central city, historic Popayan, is located at an altitude of 1,760 meters, and the surrounding area produces coffee. Cold nights delay the ripening of the coffee berries, which benefit from nutrient-rich volcanic ash soil, resulting in excellent acidity and sweetness.

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

Most coffee farmers own small farms of 2 to 3 hectares. In this region, the harvest season runs from May to July. During this period, only fully ripe, bright red coffee cherries are picked, which takes about 15 days. After harvest, the cherries are sorted into those suitable for processing and those not suitable for processing. The cherries undergo a fermentation process of approximately 36 hours in their entire state, then are depulped and fermented in tanks for a further 36 hours. After fermentation, the cherries are washed twice and dried over a period of 12 to 15 days. The drying process includes stirring three times a day to ensure a balanced coffee with great flavor.

【Cupping comments】
① The juiciness of blood oranges and tangerines combines sourness and sweetness.
② The taste of plums and cherries.
③ The taste is like fresh cream, with a long aftertaste and a hint of brown sugar.

[Recommended brewing method]
Espresso・V60・American press・AeroPress・Cold brew