Grown in Armenia, Quindío (1,800–2,000 m) at the Jardines del Eden farm (Felipe Arcila), this Castillo variety is processed via an anaerobic honey-infused method with lychee and wine yeast added during fermentation. Light roasted to preserve delicate aromatics, it offers lychee, white peach, coconut and honey notes with a silky body and a lingering honey finish. The infusion and anaerobic fermentation produce pronounced, fruit-forward flavors.
LiLo Coffee Roasters is a specialty coffee roastery and café founded in Osaka’s Amerikamura district in 2014, and is regarded as one of the city’s early specialty coffee pioneers. The roastery part of the business is led by head roaster Keita Nakamura, who oversees bean selection and roasting, bringing a broad range of single-origin coffees to life with clarity and character. LiLo offers an extensive and rotating selection of beans, often more than 20 varieties at a time, each accompanied by detailed origin and tasting notes.
