COLOMBIA. FINCA LA LUISA. FRUIT HONEY. ABOUT roaster house. Ukraine.

This is one of the 5 coffees that I particularly highlighted during my trip to Athens, at the World of Coffee exhibition. I asked my friend Alexey from About Coffee Roasters to buy this lot and roast it for me. The experiment turned out to be so successful that only a small portion ended up with me from the whole batch. You have the opportunity to enjoy these wonderful beans, and I'm sure you will like them.

Here's what Alexey says about this coffee. Your taste receptors will surely be in shock from the juicy litchi. This Colombian, processed using the honey method, will undoubtedly provide you with a lifetime experience!

Aroma: Litchi, rhubarb, yogurt

Taste: Litchi, honey, rose water, grapefruit

Aftertaste: Vibrant, long-lasting, litchi, grapefruit

Body: Full-bodied

Variety: Red Caturra

Processing: Honey process

Altitude: 1720 meters above sea level

Region: Antioquia, Ciudad Bolivar

In the aroma - litchi, rhubarb, yogurt. In the taste - litchi, honey, rose water, grapefruit. With citrus acidity and a rounded body. The aftertaste is long-lasting, juicy, with hints of grapefruit.

Few words about processing method...

The harvested coffee cherries with their skins intact are placed in a stainless steel container. Carbon dioxide is added, removing all the air, and they ferment for 120 hours. Afterward, the coffee cherries are cleaned of their skins and placed back in the container, but this time with the addition of coffee juice collected after the first fermentation, as well as litchi juice. The second process lasts another 3 days. Then, the coffee beans are dried and packaged. The entire process, according to farmer Juan Pablo Velas, is called the honey process