LiLo Coffee Roasters COLOMBIA Santuario Project Co-Fermented Raspberry Passion Fruit & Coffee Mossto Carbonic Maceration

Unique production process: Co-fermented raspberry passion fruit and mosto coffee carbonic acid maceration, picking cherries with a sugar content of over 22 degrees.
- Wash the cherries and soak them in water for 3 hours. (soak)
・Put the cherries in jars with coffee juice and dried raspberries and carbonic macerate for 24 hours.
・Remove 75% of mucus and cleanse.
・Put it into the tank again with coffee juice and passion fruit juice for anaerobic fermentation for 16 hours.
・25 days of sun-drying on an African bed.
- Store in Grain Pro for 15 days to stabilize.
・Cupping is performed when batch selection is made.

Mossto At Santuario Poject we call a special juice made from coffee peels, pulp and mucilage "Mossto".

There are also variations of Mossto that use filtered juice produced during the pulp removal process, or juice collected at the bottom of the tank during anaerobic fermentation.

The cherries are fermented as is, then the pulp is removed, Mossto is added, and the cherries undergo another anaerobic fermentation process. Mossto contains many enzymes that are important in the fermentation process, resulting in its unique flavor.

sanctuary plan
The Santuario project, also known as LiLo Coffee Roasters, is a project led by Camilo Merizalde. In 1998, he aimed to revive "Colombian Moderate" in Popayan, Cauca, Colombia, and designed a farm from scratch, creating his own extremely high-quality manual for every aspect from sowing to harvesting and selecting trees. Produces specialty coffee.

The Santuario project began in earnest to create the best, unique coffee through relationships with producers in other countries such as Brazil and Mexico.

【Cupping comments】
① A burst of passion fruit and raspberry.
② The sour and sweet taste of cherries and strawberries.
③ The aftertaste is rich and syrupy.