Colombia La Luisa Lychee Co-Ferment

Since 1907, the Vélez family has been tending coffee at Finca La Luisa in Antioquia. Today, under the care of Juan Pablo Vélez, the farm has become known for pushing the boundaries of fermentation.

This lot is a vivid example of his craft. Ripe coffee cherries are carefully selected, fermented, and then combined with concentrated lychee pulp rich in native yeast cultures. The mixture is sealed in stainless steel tanks, where carbon dioxide is added to create a controlled environment that deepens and extends fermentation, not different from winemaking.

The result? A coffee that’s both playful and elegant: juicy lychee brightness, the sweet tang of raspberries, and delicate floral notes of rose , all finishing with a refreshing whisper of mangosteen.

Roaster's Notes: By far the most floral co-ferment I have tasted. I always view co-ferments as intensely fruity but this co-ferment is not only fruity but intensely floral

Flavour Notes: Rose, Lychee, Mangosteen, Raspberry

Coffee Notes: