La Luisa | Colombia

Origin Country: Colombia – Antioquia
Farm: Finca La Luisa
Cultivar: Red Caturra 
Processing: Lychee Honey
Altitude:1750–1800 Masl
Flavor Notes: Lychee, Rose, Honey
Roast: Light 

This coffee is a true lychee bomb. Especially as a pour-over, you can expect a very sweet, clean cup with a rosy finish!

La Luisa sits at an elevation of 1,720 meters above sea level — a 70-hectare farm near the village of San Bernardo de los Farrallones, Ciudad Bolívar, in the Antioquia region.

Around four years ago, owner Juan Pablo Vélez began experimenting with carbonic maceration in stainless steel tanks with CO₂ infusion. Building on these experiences, he developed a new process about two years ago in which fermentation takes place together with fruit juice. This innovation allows the farm to create clearly defined and consistent flavor profiles while significantly expanding the coffee’s aromatic spectrum.

The extended fermentation time gives the coffees an especially complex aroma profile.

The processing method uses a stainless steel pressure tank. The coffee cherries are placed in the tank and then flushed with CO₂ to create an oxygen-free environment. In this state, the cherries ferment for five days. A “coffee juice” is extracted from this first step. After that, the fermented cherries are depulped and returned to the tank together with the previously extracted juice and the selected fruit for a second fermentation phase. This second fermentation lasts another three days. The cherries are then ready for the drying process, which takes about five days.