LILO - Santuario Project Campo Hermoso Cinnamon Strawberry | Colombia - Cinnamon Strawberry - Caturra

LILO Coffee Roasters is located in Osaka, Japan From LILO 【Cupping Comment】 ① A rich strawberry chocolate flavor with a sweet-tart fruitiness. ② Cinnamon aromas fill the palate, followed by a lingering butter cookie finish. ③ Bright, lively fruitiness reminiscent of strawberry and cranberry. Co-Fermentation with Strawberry and Cinnamon This coffee is made through co-fermentation, in which coffee cherries ferment together with fruit and spices. The ingredients are dried strawberries, cinnamon powder, and mossto—a fermentation liquid obtained from coffee cherries. The process begins with 48 hours of carbonic maceration in a carbon dioxide-rich environment. The coffee then ferments for a further three days with the mossto, dried strawberries, and cinnamon powder. These successive stages bring together the flavors of the coffee, fruit, and spice. A Cinnamon-Forward Medium Roast to Explore Through Brewing We chose a medium roast that brings cinnamon firmly into focus. Its distinctive spice character makes an immediate impression. Part of the pleasure is exploring how different brewing methods reveal its aroma and flavor. Start with your usual recipe, then try small adjustments to grind size or water temperature to find the balance you enjoy most. It is a coffee that makes brewing as engaging as drinking. Campo Hermoso: A Farm LiLo Trusts Together with the Santuario Project, Campo Hermoso explores fermentation and processing techniques to create distinctive coffees. Campo Hermoso is a familiar name at LiLo, and a farm we return to time and again. Our relationship includes arrival cuppings arranged specifically for our team. Their extensive experience with co-fermentation and experimental processing gives us confidence in their work, and this Cinnamon Strawberry lot offers another expression of that expertise.