La Luisa. Kiwi infused fermentación, Anaerobic Honey. Café de Colombia

About This Coffee

This coffee is a single origin from Colombia, specifically from the La Luisa farm in the Antioquia region near San Bernardo de los Farrallones, Ciudad Bolívar. The farm sits at an elevation of 1,720 meters and is a 70-hectare property managed by producer Juan Pablo Vélez. The Castillo varietal undergoes a unique processing method combining anaerobic fermentation with kiwi pulp for 72 hours, followed by the honey process. During fermentation, CO2 is added to create an anoxic environment. After fermentation, the cherries are depulped and dried on raised African beds with mucilage intact, at temperatures below 35°C until reaching 12% humidity. The coffee presents tasting notes of kiwi, pear, banana, and tropical fruit.

Origin

Antioquia (Colombia)

Flavor Notes

Pear, Kiwi, Pera, Plátano, Fruta Tropical, Banana

Roast Level

—

Processing

Honey, Kiwi Infused Anaerobic Honey, Kiwi Infused Anaerobic Fermentation

Typology

Arabica

Castillo

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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