A single-origin Colombian lot from La Loma farm (Rodrigo Sánchez) in Pitalito, Huila at 1650m. The coffee is Pink Bourbon and Caturra, processed as a Whiskey Barrel Natural—an infused anaerobic fermentation with grains and a small amount of whiskey, then aged 30 days in oak whiskey barrels. Expect pronounced sweetness and a smooth body with tasting notes of whiskey, vanilla, maple syrup, burnt caramel, and chocolate; roasted light.
LiLo Coffee Roasters is a specialty coffee roastery and café founded in Osaka’s Amerikamura district in 2014, and is regarded as one of the city’s early specialty coffee pioneers. The roastery part of the business is led by head roaster Keita Nakamura, who oversees bean selection and roasting, bringing a broad range of single-origin coffees to life with clarity and character. LiLo offers an extensive and rotating selection of beans, often more than 20 varieties at a time, each accompanied by detailed origin and tasting notes.
