Producer: Vélez Family Farm: La Luisa Region: Ciudad Bolivar, Antioquia Variety: Caturra Process: Honey Carbonic Maceration+ Lychee Altitude: 1600 - 1800 masl Harvested: 2026 Cupping notes: Lychee, honey, red berries, grapefruit, and rose. Finca La Luisa sits at 1,720 masl in Antioquia, near San Bernardo de los Farallones. Run by Juan Pablo Vélez, the farm has built a strong reputation for pushing fermentation in a controlled, repeatable way, with a focus on clarity rather than excess. This lot follows a double carbonic maceration process in pressurised stainless steel tanks. Whole cherries are first placed in the tank and flushed with CO₂ to create an oxygen-free environment. They remain there for 5 days, developing structure and complexity. After this stage, the fermentation juice is extracted and kept. The cherries are then depulped and returned to fermentation, this time with the extracted juice from the first stage combined with fresh lychee. This second fermentation continues for another 3 days. Finally, the coffee is dried for around 5 days, allowing it to stabilise while preserving the character built during fermentation. What stands out here is the control - the fruit is integrated into the process, not layered on top. It adds character without taking over. Transparency. What we paid: -Coffee: 21.50€/Kg -Shipping: 0.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 200 Kg This is an omni roast, perfect for both filter and espresso brewing.

Producer: Vélez Family Farm: La Luisa Region: Ciudad Bolivar, Antioquia Variety: Caturra Process: Honey Carbonic Maceration+ Lychee Altitude: 1600 - 1800 masl Harvested: 2026 Cupping notes: Lychee, honey, red berries, grapefruit, and rose. Finca La Luisa sits at 1,720 masl in Antioquia, near San Bernardo de los Farallones. Run by Juan Pablo Vélez, the farm has built a strong reputation for pushing fermentation in a controlled, repeatable way, with a focus on clarity rather than excess. This lot follows a double carbonic maceration process in pressurised stainless steel tanks. Whole cherries are first placed in the tank and flushed with CO₂ to create an oxygen-free environment. They remain there for 5 days, developing structure and complexity. After this stage, the fermentation juice is extracted and kept. The cherries are then depulped and returned to fermentation, this time with the extracted juice from the first stage combined with fresh lychee. This second fermentation continues for another 3 days. Finally, the coffee is dried for around 5 days, allowing it to stabilise while preserving the character built during fermentation. What stands out here is the control - the fruit is integrated into the process, not layered on top. It adds character without taking over. Transparency. What we paid: -Coffee: 21.50€/Kg -Shipping: 0.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 200 Kg This is an omni roast, perfect for both filter and espresso brewing.