Colombia Santuario Project Sidra Red Honey

Summary

A limited-edition coffee from Colombia's Quindío region, produced by Camilo Merizalde at Campo Hermoso farm as part of the Santuario Project. This Sidra variety was processed using the Red Honey method, with cherries harvested at Brix 24 or higher, soaked, partially depulped, fermented aerobically for 6 hours, and sun-dried on African beds for 16 days. Flavor notes include lavender, apricot, passionfruit, vanilla, and white sugar.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Camilo Merizalde

Altitude

1850 - 2100 m.a.s.l

Variety

Sidra

Notes

Apricot, Lavender, Vanilla, Passion Fruit

The roaster

Lilo

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—…