Lilo
Colombia La Loma Whiskey Barrel Natural
OriginColombia
Roast levelLight
ProcessNatural
Summary
Colombian coffee from La Loma farm in Pitalito, Huila, produced by Rodrigo Sánchez. Varieties include Pink Bourbon and Caturra, grown at 1650m. Processed using a whiskey barrel natural method: anaerobic fermentation with grains, whiskey, and microorganisms for 200 hours, followed by 30 days aging in oak whiskey barrels. Flavor profile includes whiskey, vanilla, maple syrup, burnt caramel, and rich chocolate sweetness.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Rodrigo Sánchez
- Altitude
- 1650 m.a.s.l
- Variety
- Caturra, Pink Bourbon
- Notes
- Caramel, Whiskey, Chocolate, Vanilla, Maple
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The roaster
Based in Osaka's Shinsaibashi district, LiLo Coffee Roasters is a Japanese specialty coffee roaster that drops four new single-origin beans every single month—…
AI-assisted description, based on roaster & cupping data.
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