A single-origin coffee from Ixhuatlán, Veracruz, Mexico (1100–1750m). Made from Red Bourbon cherries and processed via the Santuario Project’s experimental "Cherry Madness" method—including whole‑cherry fermentation with added Mossto and an anaerobic phase—then dried on African beds and finished in the shade. Light roasted, it presents bright cherry and cassis notes with black tea and apricot aromatics, finishing with a silky, honey-like sweetness.
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.
